Crème Anglaise
A pourable French custard typically served as a dessert sauce for a variety of sweet treats. Makes 1 cup.
- Prep time
- 5 min
- Cook time
- 10 min
- Yield
- 8 servings
- Difficulty
- EASY
Ingredients
Quantities are shown as originally provided.
- 1 cup whole milk
- 1/4 tsp ground vanilla bean, or 1 tsp vanilla extract
- 2 egg yolks
- 1/4 cup granulated sugar
Instructions
- 1
In a small saucepan, warm the milk over low heat just until steam begins to rise from it. Do not let the milk boil. Stir in the ground vanilla (if using extract, hold off for now).
- 2
In a medium bowl, whisk the egg yolks with the granulated sugar until thick and combined.
- 3
Slowly add the milk to the egg yolk mixture, one tablespoon at a time, whisking after each addition. Pour the entire contents back into the saucepan and transfer back over to low heat.
- 4
Stir the sauce with a wooden spoon over low heat until it begins to thicken enough to coat the back of the spoon. The sauce will typically begin to bubble when it's thick enough. You should be able to run your finger down the back of the spoon and leave a clear trail. If you're using vanilla extract, take the sauce off the heat and stir in the extract.
- 5
To ensure an extra smooth sauce, pour the sauce through a sieve into your desired jar or container to smooth out any clumps. Serve warm or chilled.