Creme Anglaise (Vanilla Custard Sauce)
User Reviews
5.0
3 reviews
Excellent
Creme Anglaise (Vanilla Custard Sauce)
Report
Creme Anglaise (Vanilla Custard Sauce) also known as English Cream is a sweet and silky dessert sauce made with milk, cream, egg yolks, sugar and vanilla.
Share:
Ingredients
- 1 cup heavy whipping cream
- 1 cup full fat milk
- 5 egg yolks
- ½ cup sugar
- 1½ teaspoon vanilla extract (see notes)
Add to Shopping List
Instructions
- Measure and set all the ingredients on your counter. Timing is key so have everything at hand including all necessary utensils.
- Fill the bottom of your double saucepan with water and set it on the stove to boil. (see notes)
- Fill an empty bowl with ice and nestle another smaller empty bowl on top of it, ready to pour the custard into.
- Beat the egg yolks with 2 tbsps of sugar and set aside.
- Put the milk, cream, and remaining sugar in the top portion of the double saucepan and set to heat. Use a thermometer and heat the mixture to 180 degrees Fahrenheit. (see notes)
- When the liquid is hot enough, remove it from the stove and add it very slowly to the eggs, whisking vigorously to prevent the eggs from curdling. (see notes)
- Return the entire mixture to the top of the double saucepan. and whisk consistently till the custard starts to thicken.
- The custard is ready when it just coats the spoon and you can run a finger through the center, leaving a clean line there.
- Remove the custard and pour it into the chilled bowl placed on the ice. Stir gently for a little bit to help cool the custard, and leave it there till it reaches room temperature, stirring occasionally to prevent a film from forming.
- Refrigerate, chill overnight and then serve!
Notes
- Vanilla Extract - I usually opt for a vanilla bean, as you can't beat the aroma that hits you when you break open that pod and scrape the seeds out. However, you can use vanilla extract if you don't have one.
- Double Saucepan - Cooking custard at low heat is the key to perfect custard. A double saucepan is perfect for making lemon curd, melting chocolate evenly, and making dessert sauces. If you don't have one, you can create a makeshift one by using a saucepan of boiling water and setting a metal mixing bowl to cook the custard. If you don't have a double saucepan, don't fret. You can still make custard using a regular saucepan. Just remember to control the heat well and cook at a low temperature.
- Thermometer - This is your secret weapon against curdled custard. By using a thermometer to control the temperature of the milk and cream mixture, you can prevent the eggs from scrambling and curdling. Once the mixture reaches a safe 180 degrees F, it's time to start tempering the eggs and creating that silky-smooth custard.
- Tempering the eggs - Adding the eggs directly to the hot milk mixture will result in instant curdling. To avoid this, slowly pour the mixture into the beaten eggs and sugar, whisking constantly until it's all incorporated. Once you have a cohesive mixture, return it to the double boiler and stir constantly on low heat until the mixture is just thick enough to coat your spoon.
Nutrition Information
Show Details
Serving
1g
Calories
412kcal
(21%)
Carbohydrates
30g
(10%)
Protein
7g
(14%)
Fat
29g
(45%)
Saturated Fat
17g
(85%)
Polyunsaturated Fat
2g
Monounsaturated Fat
8g
Cholesterol
318mg
(106%)
Sodium
50mg
(2%)
Potassium
175mg
(5%)
Sugar
30g
(60%)
Vitamin A
1298IU
(26%)
Vitamin C
0.4mg
(0%)
Calcium
144mg
(14%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 412 kcal
% Daily Value*
| Serving | 1g | |
| Calories | 412kcal | 21% |
| Carbohydrates | 30g | 10% |
| Protein | 7g | 14% |
| Fat | 29g | 45% |
| Saturated Fat | 17g | 85% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 8g | 40% |
| Cholesterol | 318mg | 106% |
| Sodium | 50mg | 2% |
| Potassium | 175mg | 4% |
| Sugar | 30g | 60% |
| Vitamin A | 1298IU | 26% |
| Vitamin C | 0.4mg | 0% |
| Calcium | 144mg | 14% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
3 reviews
Excellent
Other Recipes
You'll Also Love
