Description
This classic Crème Anglaise recipe produces a rich, creamy vanilla custard sauce that is perfect for pouring over desserts like cakes, fruit, or puddings. Made with simple ingredients—whole milk, egg yolks, sugar, and vanilla—it is gently cooked on the stovetop to achieve a silky smooth texture without curdling.
Ingredients
Ingredients
- 250 g Whole Milk (3% fat)
- 40 g Granulated sugar
- 60 g Egg yolk (approx. yolk of 3 eggs)
- 2 teaspoon Vanilla bean paste (or vanilla extract)
Instructions
- Whisk the egg yolk mixture: In a large bowl, whisk together the granulated sugar, egg yolks, and vanilla bean paste using a hand whisk until the mixture becomes slightly fluffy, about 1-2 minutes. This helps to incorporate air and dissolve the sugar.
- Heat the milk: Pour the whole milk into a saucepan and heat it over medium heat until it simmers gently—small bubbles should form around the edge but it must not boil to prevent curdling.
- Temper the egg yolks: Slowly pour the warm milk into the egg yolk mixture while whisking vigorously. This gradual mixing raises the temperature of the eggs and prevents them from scrambling.
- Cook the custard: Transfer the combined mixture back into the saucepan and cook over medium heat, stirring constantly, until the custard reaches 82°C (180°F). Use a thermometer for precision.
- Remove from heat: Take the saucepan off the stove immediately once the temperature is reached to avoid curdling and overcooking.
- Use or store: Use the Crème Anglaise immediately as a sauce for desserts, or refrigerate any leftovers in an airtight container. It can be stored for 2-3 days in the refrigerator.
Notes
- Be sure not to boil the milk or the custard will curdle.
- Whisk continuously while cooking to ensure smooth texture.
- Use a thermometer to monitor temperature precisely.
- Vanilla bean paste gives a richer vanilla flavor but vanilla extract can be used as a substitute.
- Refrigerate any leftovers in an airtight container for up to 3 days.
- Prep Time: 5 minutes
- Cook Time: 5 minutes
- Category: Sauce
- Method: Stovetop
- Cuisine: French
