Creme Anglaise

Sweet, creamy, and luscious CREME ANGLAISE, is an indulgent white sauce that can make your desserts extraordinary. With just 6 simple ingredients, you can create your very own vanilla sauce for your fresh fruits, cakes, and any light desserts. Truly a must-have for all dessert lovers out there!

Course Dessert/Snack

Cuisine English, French

Prep Time 5

Cook Time 10

Total Time 15

Servings cups

Calories 553kcal

Author Imma

Equipment

Saucepan
Medium mixing bowl
Whisk
Offset spatula or butter knife

Ingredients

1 cup whole milk
1 cup (120 ml) heavy cream
1 vanilla bean or 2 teaspoons vanilla extract
5 large egg yolks
½ cup (100 grams) granulated sugar
¼ teaspoon salt
berries for serving

Instructions

Pour milk and heavy cream in a medium saucepan.
Using a sharp knife, split the vanilla bean lengthwise, then scrape out the seeds, and add them together with the pod to the cream and milk mixture.
Heat up the cream and milk mixture on medium-low heat until small bubbles begin to appear around the edges. Remove from the heat.
In a medium mixing bowl, whisk the yolks and sugar together until pale in color.
Pour a small amount of cream and milk mixture to the egg yolk mixture to temper the egg yolk mixture (this prevents it from curdling or cooking when added to the hot liquid).
After tempering the egg mixture, pour all of it into the milk mixture. Add salt.
Return saucepan back to the heat and cook on low heat until the sauce thickens slightly (You should be able to coat the back of a spoon. If you run your finger on the back of the spoon, there should be a visible track. Just like in the picture.) - about 5-6 minutes. Another option is to measure with an instant-read thermometer. The temperature should read 170 degrees F, and not more than 180 degrees F. Remove the vanilla pods.
If needed, pour the vanilla sauce through a fine sieve to get rid of any cooked eggs, then let it cool to room temperature.
Place in the fridge and store for up to 3 days or serve immediately with fresh fruits for a light dessert or with cake.
Keep the Creme Anglaise refrigerated until ready to serve.

Notes

Add more sugar if you're using this sauce as a base for something cold (like ice cream) because chilling makes the flavor and sweetness dull.
You can serve this sauce both hot and cold.
If by any chance your custard starts to curdle during the process, you can save it by blending the mixture while still warm. This will make your custard sauce lump-free.
Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used.

Nutrition