Description
This classic Crème Anglaise recipe yields a smooth, velvety vanilla custard sauce perfect for drizzling over desserts like cakes, fruits, and ice cream. Made with simple ingredients like egg yolks, sugar, vanilla, and whole milk, it is gently cooked on the stovetop to create a rich, creamy accompaniment that enhances any sweet dish.
Ingredients
Custard Base
- 6 Large Egg Yolks
- 65 g White Sugar
- 1 tsp Vanilla Bean Paste (or vanilla extract)
- 480 ml Whole Milk
Instructions
- Whisk Egg Yolks and Sugar: In a bowl, whisk together the egg yolks and sugar vigorously until the mixture becomes thick and pale, about 30 seconds. This creates a creamy base to build the custard.
- Heat Milk and Vanilla: Pour the whole milk into a saucepan and add the vanilla bean paste. Heat over medium-low heat until the milk is scalding hot, indicated by steam rising and small bubbles forming at the edges, but do not allow it to boil to prevent curdling.
- Temper the Eggs: Slowly drizzle a small amount of the hot milk mixture into the beaten egg yolks while whisking constantly. Gradually add more milk in small increments, continuously whisking to slowly raise the egg temperature and prevent scrambling. This tempering step is essential for a smooth custard.
- Cook the Custard: Pour the tempered egg and milk mixture back into the saucepan. Over low heat, stir constantly with a wooden spoon or spatula until the custard thickens enough to coat the back of a spoon. Do not allow the mixture to boil to avoid curdling.
- Strain the Custard: Remove the saucepan from the heat and pass the custard through a fine mesh strainer into a clean bowl. This removes any lumps or cooked egg bits for a silky texture.
- Cool and Store: Cover the surface of the custard with plastic wrap, pressing it directly onto the surface to prevent a skin from forming. Let cool to room temperature, then refrigerate until chilled and ready to serve.
Notes
- Use fresh, high-quality eggs for best results and food safety.
- Do not allow the milk to boil during heating and cooking to prevent curdling.
- Whisk constantly while cooking the custard to avoid lumps and sticking to the pan.
- Vanilla bean paste gives more intense flavor than extract, but both work well.
- Crème Anglaise can be stored in the refrigerator for up to 3 days.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Sauce
- Method: Stovetop
- Cuisine: French
