Creme Anglaise (Vanilla Custard Sauce)
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.
- Prep time
- 15 min
- Cook time
- 15 min
- Yield
- 4 servings
- Difficulty
- EASY
Ingredients
Quantities are shown as originally provided.
- 1 cup heavy whipping cream
- 1 cup full fat milk
- 5 egg yolks ()
- ½ cup sugar
- 1½ tsp vanilla extract ((see notes))
Instructions
- 1
Measure and set all the ingredients on your counter. Timing is key so have everything at hand including all necessary utensils.
- 2
Fill the bottom of your double saucepan with water and set it on the stove to boil. (see notes)
- 3
Fill an empty bowl with ice and nestle another smaller empty bowl on top of it, ready to pour the custard into.
- 4
Beat the egg yolks with 2 tbsps of sugar and set aside.
- 5
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)
- 6
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)
- 7
Return the entire mixture to the top of the double saucepan. and whisk consistently till the custard starts to thicken.
- 8
The custard is ready when it just coats the spoon and you can run a finger through the center, leaving a clean line there.
- 9
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.
- 10
Refrigerate, chill overnight and then serve!