Vanilla Sauce for Bread Pudding (Creme Anglaise)
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6 reviews
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Vanilla Sauce for Bread Pudding (Creme Anglaise)
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Vanilla Sauce for Bread Pudding (Creme Anglaise). How to make the best vanilla sauce perfect for bread pudding or other desserts. This simple creme anglaise is a rich, vanilla custard sauce made with cream, milk, egg yolks, sugar, and vanilla. It is an easy vanilla sauce recipe but adds so much creamy decadence to desserts.
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Ingredients
- 1 cup Whole Milk *
- 1 cup heavy cream
- 6 large Egg Yolks *
- 2/3 cup sugar
- 2 teaspoons Vanilla Bean Paste or Vanilla Bean Extract
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Instructions
- Heat Milk & Cream: In a saucepan over medium-low heat, add milk and cream and warm gently until just simmering.
- Whisk Yolks & Sugar: In a large bowl, whisk yolks with sugar until pale and smooth. This step is essential to prevent the sauce from becoming grainy.
- Tempering the Yolks: Carefully pour a small amount of hot milk into the yolk mixture while whisking constantly. At the beginning, I like to add the warm milk 1 Tablespoon at a time to slowly introduce the warm milk. This process slowly raises the yolk temperature, preventing curdling when the yolks are added to the pot.
- Thicken the Sauce: Return the tempered yolk mixture to the pot and cook on medium-low heat, stirring constantly, until the sauce coats the back of a spoon (165-175 degrees). This should take about 5-7 minutes. I would suggest lowering the heat if there is a chance of curdling or heating too quickly. Low and slow is the goal.
- Strain: For ultimate smoothness, strain the sauce through a fine-mesh sieve to remove any tiny curdled bits. If you don't have a fine mesh strainer, you could use an immersion blender to smooth it or even use a regular blender.
- Serve Warm or Chill: Serve warm on warm bread pudding or allow to cool before serving or refrigerating.
Notes
- Substitution:
- You may use 2% milk instead of whole milk. If you desire a richer vanilla sauce, you may use half-n-half instead of whole milk.
- If you would like to have less egg custard flavor, you can reduce the eggs from 6 yolks to 4-5 egg yolks.
- Serve this over the Best Bread Pudding Recipe.
Nutrition Information
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Calories
228kcal
(11%)
Carbohydrates
19g
(6%)
Protein
4g
(8%)
Fat
15g
(23%)
Saturated Fat
9g
(45%)
Polyunsaturated Fat
1g
Monounsaturated Fat
4g
Cholesterol
175mg
(58%)
Sodium
26mg
(1%)
Potassium
90mg
(3%)
Sugar
19g
(38%)
Vitamin A
671IU
(13%)
Vitamin C
0.2mg
(0%)
Calcium
74mg
(7%)
Iron
0.4mg
(2%)
Nutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 228 kcal
% Daily Value*
| Calories | 228kcal | 11% |
| Carbohydrates | 19g | 6% |
| Protein | 4g | 8% |
| Fat | 15g | 23% |
| Saturated Fat | 9g | 45% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 4g | 20% |
| Cholesterol | 175mg | 58% |
| Sodium | 26mg | 1% |
| Potassium | 90mg | 2% |
| Sugar | 19g | 38% |
| Vitamin A | 671IU | 13% |
| Vitamin C | 0.2mg | 0% |
| Calcium | 74mg | 7% |
| Iron | 0.4mg | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.
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Overall Rating
5.0
6 reviews
Excellent
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