Crème Anglaise (Custard Sauce)
This delicious custard sauce can seem intimidating to make.. but is actually extremely easy.. and quick too!
Custard sauce is often served over fruit and cakes, such as pound cake… if you like baked egg custard.. you will love this sauce.
You can use Half and Half… for a little lighter version or.. as I have written the recipe… 1 cup heavy cream and 1 cup milk.. it has worked well for me.
Depending on the freshness and quality of your vanilla beans.. you may need to adjust the flavor by adding some vanilla extract…. Use pure vanilla extract not imitation.
You can substitute the vanilla bean with 2 teaspoons vanilla extract.
Make sure you DO NOT Boil the mixture or the eggs will curdle.. if this happens… remove from the heat immediately and whisk mixture. You can add a bit of heavy cream to smooth it out.
Try this really easy dessert sauce… you won’t be sorry!
Recipe: Crème Anglaise (Custard Sauce)
All you need:
1 cup heavy cream
1 cup whole milk
½ cup sugar, divided
6 egg yolks, at room temperature
1 vanilla bean
All you need to do:
Using a sharp knife slit the vanilla bean down the middle.
Combine the vanilla bean, milk, heavy cream and ¼ cup sugar in a sauce pan and heat it over medium heat to just under boiling (DO NOT BOIL). Remove from heat.
In a medium bowl, combine the egg yolks and remaining ¼ cup sugar. Do not beat… just stir with a wire whisk until mixed.
Spoon about 4-5 tablespoons… a tablespoon at a time into the egg yolk, whisking vigorously after each addition.
Pour the egg mixture into the milk, whisking as you do it.
Cook over medium heat until the sauce thickens… a cooking spoon should stay coated when inserted and lifted up.
Remove from the heat. Remove the vanilla bean… and scrape out the vanilla seeds from the bean. Whisk the sauce to break up the clumps of seeds.
Pour into a heat proof bowl and cover the surface with plastic wrap and allow to cool.
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