There’s something undeniably luxurious about a silky, velvety creme anglaise that elevates even the simplest desserts. This Classic Vanilla Custard Sauce is effortlessly smooth, with a rich, creamy texture and a delicate balance of sweetness and warmth from real vanilla. Perfect for drizzling over cakes, pies, or fresh fruit, it’s a versatile staple you’ll return to again and again.
What makes this recipe foolproof is its simplicity—ready in just 25 minutes, it’s quick enough for weeknights but elegant enough for special occasions. The luscious aroma of vanilla fills your kitchen as you stir, promising a decadent treat that’s as delightful to make as it is to savor.
Ingredients for Foolproof Creme Anglaise
- 1 cup (8 fl oz/225 ml) cream (any type of fresh cream will work)
- 1 1/2 cups (12 fl oz/340 ml) whole milk
- 1/2 cup (4 oz/115 g) sugar, divided
- 1 vanilla bean, split lengthwise and scraped (or substitute with 1 tsp vanilla extract)
- 6 egg yolks
Step-by-Step Instructions
- In a medium heavy-bottomed saucepan, combine the cream, milk, 1/4 cup sugar, and the vanilla bean (including the scraped seeds). Simmer over medium heat until the mixture starts to bubble around the edges of the pan (about 2 minutes). Do not let it boil. Remove from heat and let stand for 20 minutes to infuse.
- While the cream mixture is infusing, whisk the egg yolks with the remaining 1/4 cup sugar in a medium bowl until pale and slightly thickened.
- Ladle a small amount of the hot cream mixture into the egg yolk mixture, whisking swiftly to combine. Repeat with another ladle until the egg mixture is warm to the touch. This process, called tempering, prevents the eggs from curdling.
- Pour the tempered egg mixture back into the saucepan with the remaining cream. Return the pan to medium heat and cook, stirring constantly, until the custard thickens and coats the back of a spoon (about 5 to 7 minutes).
- Once thickened, remove from heat and strain the custard through a sieve into a medium bowl to remove any lumps and the vanilla pod.
- Place the bowl of custard in an ice bath to cool it quickly and prevent overcooking. Once cooled, cover and store in the fridge in an airtight container for up to 4 days. Serve with pies, crisps, or cobblers.
Perfect Pairings: Serving Suggestions for Creme Anglaise
This classic vanilla custard sauce is incredibly versatile. Drizzle it over warm desserts like apple pie, bread pudding, or chocolate lava cake for a luxurious touch. It also pairs beautifully with fresh berries, poached pears, or even a simple slice of pound cake. For a fun twist, use it as a dip for churros or profiteroles!
Storage Secrets: Keeping Your Creme Anglaise Fresh
Store your creme anglaise in an airtight container in the fridge for up to 4 days. To prevent a skin from forming, press a piece of plastic wrap directly onto the surface of the custard. If you need to reheat it, do so gently in a saucepan over low heat, stirring constantly to avoid curdling.
Time-Saving Tips for Busy Bakers
Short on time? Use vanilla extract (1-2 teaspoons) instead of a vanilla bean for a quicker infusion. You can also prepare the custard a day ahead and chill it overnight—just give it a good stir before serving. For an even faster cooling process, place the bowl of custard in a larger bowl filled with ice water and stir occasionally.
Recipe Variations: Customize Your Custard
Experiment with different flavors by swapping the vanilla bean for cinnamon sticks, orange zest, or even a splash of liqueur like Grand Marnier or amaretto. For a lighter version, substitute half-and-half or a mix of milk and cream. The possibilities are endless!
Essential Equipment for Smooth Custard
To make this recipe foolproof, you’ll need a heavy-bottomed saucepan to prevent scorching, a fine-mesh sieve for a silky texture, and a whisk for smooth tempering. A digital thermometer can also help ensure the custard reaches the perfect temperature (around 170°F/77°C) without overcooking.
Foolproof Creme Anglaise (Classic Vanilla Custard Sauce)
Ingredients
- 1 cup (8floz/225ml) cream (any type of fresh cream will do)
- 1 1/2 cups (12floz/340ml) whole milk
- 1/2 cup (4oz/115g) sugar, divided
- 1 vanilla bean, split lengthwise and scraped
- 6 egg yolks
Instructions
- In a medium heavy bottomed saucepan add the cream, milk, 1/4 cup sugar, vanilla pod and beans.
- Simmer over medium heat until the mixture starts to bubble around the edge of the pan, for about 2 minutes, do not let it boil. Remove from the heat and let stand for 20 minutes.
- While the cream mixture is infusing, whisk the egg yolks with remaining 1/4 cup of sugar in a medium bowl.
- Ladle some of the hot cream mixture into the egg yolk mixture, then swiftly whisk to combine. Add another ladle of the infused milk to the eggs until the egg mixture is warm to the touch. This method is called tempering and it prevents the eggs from curdling.
- Pour the tempered cream and egg mixture into the remaining cream in the saucepan, then return the pan to the heat.
- Continue to cook over medium heat while constantly stirring until the custard coats the back of a spoon, this will take about 5 to 7 minutes.
- Once the custard has thickened, remove from the heat and strain through a sieve into a medium bowl to remove any lumps and the vanilla pod.
- Place the custard in an ice bath to cool it down quickly and prevent overcooking.
- Once cooled, cover and store in the fridge in an airtight container for up 4 days. Serve with pies, crisps and cobblers.
