Creme Anglaise Vanilla Custard Sauce
Elevate your desserts with the luscious elegance of Creme Anglaise Vanilla Custard Sauce, a silky classic that’s a perfect complement to your favorite sweets. Made with a rich blend of whole milk, heavy cream, and the aromatic essence of real vanilla bean, this custard sauce delivers a decadent flavor profile that’s both delicate and indulgent. The recipe involves tempering egg yolks and gently cooking the mixture to achieve a creamy texture that coats the back of a spoon, making it ideal for drizzling over cakes, pies, or fresh fruit. With minimal ingredients and just 25 minutes of active prep and cooking time, this gourmet sauce is surprisingly simple to make. Whether served warm or chilled, this vanilla custard sauce is sure to impress at any occasion. Perfect for a dessert-lover’s repertoire, it’s a versatile and timeless recipe you'll return to again and again.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1 cup Whole milk
- 1 cup Heavy cream
- 1 whole Vanilla bean
- 5 large Egg yolks
- 0.333 cup Granulated sugar
- 0.125 teaspoon Salt
Instructions
Combine the milk and heavy cream in a medium saucepan.
Split the vanilla bean lengthwise and scrape out the seeds. Add the seeds and bean pod to the saucepan with the milk-cream mixture.
Heat the mixture over medium heat until it just begins to simmer. Do not let it boil. Remove from heat and allow the vanilla to infuse for 10 minutes.
In a separate mixing bowl, whisk together the egg yolks, granulated sugar, and salt until the mixture is pale and slightly thickened.
Slowly pour the warm milk-cream mixture into the egg yolks while whisking constantly to temper the eggs and avoid curdling.
Return the mixture to the saucepan and cook over low heat, stirring constantly with a wooden spoon or heatproof silicone spatula.
Cook until the custard thickens enough to coat the back of the spoon, about 8–12 minutes. The temperature should reach about 170–175°F (77–80°C). Do not let it boil.
Remove from heat, strain the custard through a fine mesh sieve into a clean bowl to remove the vanilla pod and any curdled bits.
Cover the bowl with plastic wrap, pressing it directly onto the surface of the custard to prevent a skin from forming.
Let the custard cool to room temperature, then refrigerate until chilled, about 2 hours.
Serve drizzled over your favorite desserts or store in the refrigerator for up to 3 days.
Nutrition Facts
Calories |
1493 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 110.4 g | 142% | |
| Saturated Fat | 60.5 g | 302% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 1192 mg | 397% | |
| Sodium | 508 mg | 22% | |
| Total Carbohydrate | 81.6 g | 30% | |
| Dietary Fiber | 0.0 g | 0% | |
| Total Sugars | 79.5 g | ||
| Protein | 21.5 g | 43% | |
| Vitamin D | 5.0 mcg | 25% | |
| Calcium | 416 mg | 32% | |
| Iron | 2.4 mg | 13% | |
| Potassium | 491 mg | 10% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
