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Classic Vanilla Custard Sauce

Classic Vanilla Custard Sauce

This smooth vanilla custard sauce, also known as crème anglaise, is gently cooked on the stovetop until lightly thickened and silky. Spoon it warm or chilled over cakes, fruit, puddings, or poached pears.

Prep: 10 min · Cook: 15 min · Total: 25 min · Serves: 6

Ingredients

  • 1 bean vanilla bean (split lengthwise and seeds scraped)
  • 1 cup heavy cream
  • 0.5 cup granulated sugar
  • 0.125 tsp fine sea salt
  • 2 cups whole milk
  • 5 yolks large egg yolks

Instructions

  1. Set a fine-mesh sieve over a medium heatproof bowl and place the bowl near the stove so the custard can be strained immediately when it is cooked.
  2. Combine 2 cups whole milk, 1 cup heavy cream, the split vanilla bean, and the scraped vanilla seeds in a 2-quart heavy saucepan over medium heat for 5-6 minutes, stirring occasionally with a silicone spatula, until the mixture is steaming and small bubbles form around the edge but it does not boil.
  3. Remove the saucepan from the heat, cover it with a lid, and let the vanilla steep in the hot dairy for 5 minutes, until the mixture smells strongly aromatic.
  4. Whisk 5 large egg yolks, 0.5 cup granulated sugar, and 0.125 tsp fine sea salt in a medium mixing bowl for 1-2 minutes, until the mixture turns slightly paler and falls from the whisk in a thick ribbon.
  5. Place the saucepan with the vanilla dairy back over medium-low heat for 1-2 minutes, just until it is hot and steaming again but still below a simmer.
  6. Temper the egg mixture by slowly ladling about 1 cup of the hot dairy into the yolks while whisking constantly for 1 minute, until the bowl feels warm and the mixture is smooth.
  7. Pour the tempered yolk mixture back into the 2-quart saucepan with the remaining dairy, whisking constantly for 30 seconds to combine evenly.
  8. Cook the custard over low heat for 6-8 minutes, stirring constantly with a silicone spatula and scraping the bottom and corners of the pan, until the sauce thickens enough to coat the back of the spatula and a finger swiped through it leaves a clean line.
  9. Check the custard with an instant-read thermometer and remove the pan from the heat when it reaches 175-180°F (79-82°C); do not let it boil, or the eggs may curdle.
  10. Immediately pour the custard through the prepared fine-mesh sieve into the heatproof bowl, pressing gently with the spatula to strain out the vanilla pod and any small cooked egg bits.
  11. Stir the strained custard for 1 minute to release steam, then serve it warm, or press plastic wrap directly onto the surface and refrigerate it for at least 2 hours until chilled and slightly thicker.
  12. Before serving chilled custard, whisk it in the bowl for 20-30 seconds until smooth and pourable, then spoon it over desserts or fruit.

Nutrition (per serving)

  • Calories: 297
  • Protein: 6 g
  • Fat: 21 g
  • Carbohydrates: 22 g
  • Sugar: 22 g
  • Sodium: 100 mg

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