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Vanilla Sauce for Bread Pudding (Creme Anglaise)
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.
Prep Time
5 mins
Cook Time
5 mins
Servings: 8
Calories: 228 kcal
Course:
Dessert
Cuisine:
French
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
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.
Cup of Yum
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
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
% 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.