Vanilla Custard Sauce (Creme Anglaise) – a delicious recipe with milk, vanilla bean, egg yolks, sugar, salt. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
In a saucepan, combine the milk and vanilla bean and bring just to a boil.
2
Remove from the heat, cover and allow to sit 10 minutes.
3
Meanwhile, in a medium bowl, whisk together the yolks, sugar and salt until thick and light-colored, and set aside.
4
Discard the vanilla bean and very slowly whisk the hot milk into the yolk mixture.
5
Return the mixture to the saucepan, set over medium-low heat and cook, stirring constantly, until the custard thickens just enough to coat the back of the spoon, about 10 minutes.
6
(Do not overcook or the custard will curdle.)
7
Immediately remove from the heat and strain through a fine-mesh sieve into a clean bowl.
8
Serve warm or chilled.
9
(If necessary, rewarm the sauce in the top of a double boiler set over barely simmering water.)
338
kcal
Calories
14
g
Fat
23
g
Carbs
17
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 5 ingredients. The key ingredients include: 2 cups milk, 1 vanilla bean, split, 4 egg yolks, 1/4 cup sugar, and more.
Yes, Vanilla Custard Sauce (Creme Anglaise) falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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