Ingredients for Creme Anglaise Vanilla Custard Sauce
- 2 cups whole milk
- Heavy Cream
- Vanilla Beans
- 4 large egg yolks
- ½ cup granulated sugar
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How to Make Creme Anglaise Vanilla Custard Sauce
- In a medium saucepan, combine 2 cups whole milk and 1 cup heavy cream.
- If using a vanilla bean, split it lengthwise, scrape the seeds into the pan, and add the bean pod.
- Heat the milk mixture over medium heat until small bubbles appear around the edges.
- Remove from heat and let it steep, infused with the vanilla, for 15 minutes.
- Remove the vanilla bean pod and discard.
- In a separate bowl, whisk together 4 large egg yolks and ½ cup granulated sugar until pale and slightly thickened (about 3 minutes). Add 1 teaspoon pure vanilla extract (optional, if not using vanilla bean).
- Temper the eggs: Gradually whisk in about 1/3 cup of the warm milk mixture into the egg yolks, then gently whisk this mixture back into the remaining milk in the saucepan.
- Return the saucepan to medium-low heat. Cook, stirring constantly with a wooden spoon or whisk, until the custard thickens enough to coat the back of a spoon (about 5-7 minutes). Do not boil!
- Immediately remove from heat and strain the custard through a fine-mesh sieve into a bowl set over an ice bath to stop the cooking process and prevent curdling.
- Cover the custard and chill in the refrigerator for at least 2 hours to allow it to fully cool and set.
- **Variations:** For a citrus twist, zest ½ a lemon or orange into the custard before chilling. Add 1 tablespoon of Grand Marnier, Kirsch, or Kahlúa for an adult-only treat.
Nutrition Information (Approximate per serving)
Sodium
4 g
Sugar
160g
Fat
84g
Carbs
16g
