Crème Anglaise (Vanilla Custard Sauce)
8 servings10 min prep12 min cookMedium
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The Tale of Crème Anglaise (Vanilla Custard Sauce)
Story updated
Crème anglaise, the classic French vanilla custard sauce, has roots in European custard-making dating back centuries, with its French name literally meaning "English cream," reflecting French cooks' association of custard-style sauces with England. It underlies many classic French desserts.
Ingredients
Scale:· 8 servings
- 2 cups whole milk
- 1 vanilla bean, split (or 1 tbsp vanilla extract)
- 5 egg yolks
- 1/2 cup sugar
Instructions
- 1Heat milk with vanilla bean until just simmering.
- 2Whisk egg yolks and sugar together until pale.
- 3Slowly whisk in the hot milk to temper the eggs.
- 4Return to the pan and cook over low heat, stirring constantly, until thickened enough to coat a spoon, about 5-6 minutes.
- 5Strain and chill, or serve warm.
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