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Untold Recipes by Nosheen » Recipes » Desserts

Creme Anglaise (Vanilla Custard Sauce)

Modified: Nov 21, 2024 · Published: Jun 11, 2021 by Nosheen Babar · This post may contain affiliate links · Leave a Comment

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Creme Anglaise (Vanilla Custard Sauce), or English Cream, is a versatile dessert that takes only 30 minutes to prepare. This timeless recipe is a must-try and makes the perfect addition to any dessert table.

Creme anglaise (vanilla custard sauce) is poured over blueberries and strawberries in a shallow bowl and garnished with mint leaves.

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Creme Anglaise, which literally translates to 'English Cream,' was one of my favorite childhood desserts. Thinner than custard, this vanilla custard sauce has a pouring consistency as it contains no flour or cornstarch. The ingredients are simple, and with the help of the steps and tips outlined below, you'll master this recipe in no time.

I like to serve my creme anglaise with fruit and Jell-O for a simple dessert, add it to a homemade trifle, or serve it warm over apple crumble for an effortless holiday dessert. A few other easy desserts you will love are my custard sauce (orange creme anglaise), date dessert, lemon posset, lemon curd, and mango dessert.

Jump to:
  • Why you'll love this recipe
  • Ingredient notes
  • Substitutions & variations
  • Step-by-step instructions
  • Expert Tips
  • Recipe FAQS
  • Other dessert recipes you may like
  • Creme Anglaise (Vanilla Custard Sauce)

Why you'll love this recipe

  • Perfect for all seasons - Crème anglaise can be served chilled or warm, making it the perfect dessert sauce all year round.
  • Great way to use egg yolks - Every time I make a meringue, macarons, or pavlova, and have tons of egg yolks left over, I use them to make this recipe.
  • Numerous pairing options - There are many ways to use this vanilla custard sauce. I shared a few of my favorites earlier, but a few other uses are on a souffle, poured over a spiced cake, or drizzled on some poached seasonal fruit.

Ingredient notes

The measured ingredients for a vanilla custard recipe are placed on a kitchen counter.
  • Egg yolks - Make sure the eggs are fresh and the yolks are well separated. Even a small amount of white can ruin the texture of the creme anglaise.
  • Vanilla bean - I always prefer to use a vanilla bean for maximum flavor. I slice it lengthwise and scrape the center to add the fresh pulp to my custard. In a pinch, you can use extract or vanilla bean paste.
  • Milk - Full-fat whole milk is best for this recipe's ideal texture and taste.
  • Heavy whipping cream - I like my creme anglaise to have a pouring consistency. I always use a 1:1 ratio of milk and heavy whipping cream.

Please see the recipe card at the bottom of this post for the complete list of ingredients, measurements, and recipe instructions.

Substitutions & variations

  • Thicker sauce - If you prefer a thicker sauce, Add 1 tablespoon of cornstarch. Whisk it into the egg and sugar mixture before you add the hot milk and cream to the eggs.
  • Swap out the vanilla - Try nutmeg, cinnamon, or even amaretto instead of the vanilla in this creme anglaise recipe.
  • Add more flavor - Lemon or orange zest, infused sugar, and even shaved chocolate help elevate this dessert sauce.

Step-by-step instructions

A stainless steel double saucepan is filled with a mixture that is being heated to prepare creme anglaise.

First step - Add the milk, cream, vanilla, and all but 2 tablespoons of sugar to a double saucepan and heat.

A milk, cream and sugar mixture, infused with vanilla is being heated for a vanilla custard sauce.

Second step - Check the mixture's temperature and heat to 180 degrees Fahrenheit for perfect results. If it gets too hot, remove it from the stove and let it cool down before adding it to the eggs.

Egg yolks and sugar are beaten together in preparation for a creme anglaise recipe.

Third step - Beat the egg yolks with the sugar as you wait for the milk and cream to heat up.

A whisked creme anglaise mixture is ready to be cooked and thickened on the stovetop.

Fourth step - Leave the bottom part of the double saucepan on the stove so the water stays hot. Remove the top portion and pour a steady stream of the hot mixture into the beaten yolks, whisking constantly to prevent curdling.

Return the mixture to the double saucepan and continue to stir constantly until it coats the spoon. Pour the creme anglaise into a chilled bowl and place it in a larger container filled with ice. Stir at intervals till the custard is at room temperature, and then place in the fridge to chill. The custard will continue to thicken as it gets colder.

Expert Tips

  • The ice bath is a must - Immediately cooling the custard helps ensure a smooth texture. Don't skip this step!
  • Use the vanilla stick - Set your vanilla stick aside after you remove the pulp and add it back to the cooked custard, leaving it in the creme anglaise as it cools overnight. Remove it just before serving.
  • Use a thermometer - Keeping the milk and cream mixture at the perfect temperature ensures the custard does not curdle. I highly recommend using a thermometer.
  • Temper the eggs - Slowly add the hot liquid to the egg and sugar mixture off the stove. Stir constantly until you have a well-blended mixture, and then return to the heat. This method guarantees a silky-smooth vanilla custard sauce.

Recipe FAQS

My custard curdled; how do I fix it?

For a slightly grainy texture, strain the creme anglaise through a fine mesh sieve to restore its texture. If you feel it's past the grainy stage, use an immersion blender or run the custard through a blender. If necessary, add a tablespoon or two of heavy whipping cream to help regain the desired velvety texture.

My custard is too runny; how can I fix it?

You've followed all the steps and chilled your custard, but it's too runny. Now what? Return the mixture to the stove in a double saucepan and heat to 165 degrees Fahrenheit. Beat 2 egg yolks with ½ a tablespoon of sugar and slowly pour 1 cup of hot custard into these eggs, whisking constantly. Add this back to the remaining custard in the double saucepan and stir constantly until the sauce thickens. Cool down and refrigerate as before.

How do I store my leftover creme anglaise

The creme anglaise can be refrigerated for up to 5 days. For best results, I don't suggest freezing the vanilla custard sauce. I always try and make small batches, so I don't have too many leftovers.

A glass container filled with creme anglaise (vanilla custard sauce) is resting on a wooden table accompanied by small bowls filled with blueberries and strawberries.

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If you decide to try this recipe, Please don't forget to leave a rating and comment below! If you take a picture, tag me on Instagram! Thank You!

Creme anglaise (vanilla custard sauce) is poured over blueberries and strawberries in a shallow bowl and garnished with mint leaves.

Creme Anglaise (Vanilla Custard Sauce)

Nosheen Babar
Creme Anglaise (Vanilla Custard Sauce) also known as English Cream is a sweet and silky dessert sauce made with milk, cream, egg yolks, sugar and vanilla.
5 from 1 vote
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Prep Time 15 minutes mins
Cook Time 15 minutes mins
Total Time 30 minutes mins
Course Dessert
Cuisine British, French
Servings 4 servings
Calories 412 kcal

Ingredients
  

  • 1 cup heavy whipping cream
  • 1 cup full fat milk
  • 5 egg yolks
  • ½ cup sugar
  • 1½ teaspoon vanilla extract (see notes)

Instructions
 

  • Measure and set all the ingredients on your counter. Timing is key so have everything at hand including all necessary utensils.
  • Fill the bottom of your double saucepan with water and set it on the stove to boil. (see notes)
  • Fill an empty bowl with ice and nestle another smaller empty bowl on top of it, ready to pour the custard into.
  • Beat the egg yolks with 2 tbsps of sugar and set aside.
  • Put the milk, cream, and remaining sugar in the top portion of the double saucepan and set to heat. Use a thermometer and heat the mixture to 180 degrees Fahrenheit. (see notes)
  • When the liquid is hot enough, remove it from the stove and add it very slowly to the eggs, whisking vigorously to prevent the eggs from curdling. (see notes)
  • Return the entire mixture to the top of the double saucepan. and whisk consistently till the custard starts to thicken.
  • The custard is ready when it just coats the spoon and you can run a finger through the center, leaving a clean line there.
  • Remove the custard and pour it into the chilled bowl placed on the ice. Stir gently for a little bit to help cool the custard, and leave it there till it reaches room temperature, stirring occasionally to prevent a film from forming.
  • Refrigerate, chill overnight and then serve!

Notes

Vanilla Extract - I usually opt for a vanilla bean, as you can't beat the aroma that hits you when you break open that pod and scrape the seeds out. However, you can use vanilla extract if you don't have one.
Double Saucepan - Cooking custard at low heat is the key to perfect custard. A double saucepan is perfect for making lemon curd, melting chocolate evenly, and making dessert sauces. If you don't have one, you can create a makeshift one by using a saucepan of boiling water and setting a metal mixing bowl to cook the custard. If you don't have a double saucepan, don't fret. You can still make custard using a regular saucepan. Just remember to control the heat well and cook at a low temperature. 
Thermometer - This is your secret weapon against curdled custard. By using a thermometer to control the temperature of the milk and cream mixture, you can prevent the eggs from scrambling and curdling. Once the mixture reaches a safe 180 degrees F, it's time to start tempering the eggs and creating that silky-smooth custard.
Tempering the eggs - Adding the eggs directly to the hot milk mixture will result in instant curdling. To avoid this, slowly pour the mixture into the beaten eggs and sugar, whisking constantly until it's all incorporated. Once you have a cohesive mixture, return it to the double boiler and stir constantly on low heat until the mixture is just thick enough to coat your spoon.

Nutrition

Serving: 1gCalories: 412kcalCarbohydrates: 30gProtein: 7gFat: 29gSaturated Fat: 17gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 318mgSodium: 50mgPotassium: 175mgSugar: 30gVitamin A: 1298IUVitamin C: 0.4mgCalcium: 144mgIron: 1mg
Have you tried this recipe yet?Mention @Untoldrecipesbynosheen or tag #Untoldrecipesbynosheen!

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Welcome to Untold Recipes by Nosheen!

Here, you'll find authentic Pakistani recipes inspired by my childhood—a curated space to explore nostalgic recipes for all aspiring home cooks. It's all here, from slow-cooked Mughal wonders to regional delicacies and street food favorites. I aim to make all the recipes approachable for beginner, intermediate, and advanced cooks alike.

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