Creamy Vanilla Custard (Crème Anglaise) Recipe

Introduction

This classic custard, also known as crème anglaise, is a smooth and creamy sauce perfect for drizzling over desserts like cakes, fruits, or puddings. Made with vanilla, cream, and eggs, it’s a simple yet elegant way to elevate your sweet dishes.

Ingredients

• 1 vanilla bean
• 1 cup (250ml) heavy or thickened cream
• 1/4 cup (65ml) milk (whole or reduced fat, not zero fat)
• 3 egg yolks
• 1/4 cup (50g) white sugar, preferably caster or superfine

Instructions

1. Step 1: Using a small knife, cut a slit down the length of the vanilla bean and scrape out the seeds.
2. Step 2: Place the cream, milk, vanilla seeds, and vanilla bean pod into a small saucepan over medium heat. Heat until it just starts to simmer, then remove from heat and let cool for 5 minutes.
3. Step 3: While the milk mixture cools, whisk the egg yolks and sugar in a bowl for about 2 minutes until the mixture becomes slightly pale.
4. Step 4: Remove and discard the vanilla bean pod from the milk mixture.
5. Step 5: Slowly pour the warm milk mixture into the egg yolks while whisking constantly, then pour the combined mixture back into the saucepan.
6. Step 6: Return the saucepan to low heat. Whisk regularly for the first 3 minutes, then almost constantly for the next 5 minutes, or until the custard thickens enough to coat the back of a spoon and you can draw a clear path with your finger.
7. Step 7: Remove the custard from heat immediately to avoid curdling.
8. Step 8 (optional): Strain the custard through a fine sieve for an extra silky smooth texture.

Tips & Variations

• Use caster sugar for better dissolution and a smoother custard.
• Gently heat the custard and do not boil to prevent it from curdling.
• Try infusing the cream with other flavors such as cinnamon sticks or orange zest for a twist.
• For a richer custard, substitute part of the milk with more cream.

Storage

Store the custard in an airtight container in the refrigerator for up to 3 days. It will thicken slightly as it cools. Do not freeze. Reheat gently in a saucepan over low heat, stirring constantly, just until warmed through.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use vanilla extract instead of a vanilla bean?

Yes, you can substitute 1 to 2 teaspoons of vanilla extract if you don’t have a vanilla bean. Add it after removing the custard from heat.

Why is my custard lumpy or curdled?

This usually happens if the heat is too high or if the custard boils. Cook gently over low heat and whisk constantly to keep it smooth.

Creamy Vanilla Custard (Crème Anglaise) Recipe

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★★★★★

4.5 from 106 reviews

• Author: Sophie
• Total Time: 25 minutes
• Yield: About 1 cup (250 ml) 1x

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Description

This classic French custard, also known as Creme Anglaise, is a silky smooth, vanilla-infused sauce made from egg yolks, cream, milk, and sugar. Perfect as a dessert accompaniment or base for various sweets, this recipe highlights careful tempering and gentle cooking to achieve a creamy texture without curdling.

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Ingredients

Scale 1x2x3x

Vanilla Custard Base

• 1 vanilla bean
• 1 cup / 250 ml heavy / thickened cream
• 1/4 cup / 65 ml milk (whole or reduced fat, not zero fat)
• 3 egg yolks
• 1/4 cup / 50 g white sugar, preferably caster / superfine

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Instructions

1. Prepare Vanilla Bean: Using a small knife, cut a slit down the length of the vanilla bean then scrape out the seeds to release their flavor.
2. Heat Dairy and Vanilla: Place the cream, milk, vanilla seeds, and the scraped vanilla bean pod into a small saucepan over medium heat. Heat gently until it just comes to a simmer, then remove from heat and let it cool for 5 minutes to infuse the flavors.
3. Whisk Egg Yolks and Sugar: Meanwhile, combine the egg yolks and sugar in a bowl. Whisk vigorously for 2 minutes until the mixture becomes pale and slightly thickened.
4. Discard Vanilla Pod: Remove the vanilla pod from the dairy mixture and discard it to avoid bitterness.
5. Temper Eggs with Dairy: While whisking the egg yolk mixture continuously, slowly pour in the warm milk and cream mixture to prevent the eggs from cooking too quickly. Then transfer this combined mixture back into the saucepan.
6. Cook Custard Gently: Return the saucepan to low heat (medium-low if using an electric stove). Whisk regularly for the first 3 minutes, then whisk almost continuously for about 5 more minutes. Continue cooking until the custard thickens enough to coat the back of a spoon and a drawn path remains visible.
7. Remove from Heat: Take the custard off the heat immediately to prevent overcooking.
8. Strain (Optional): For an extra smooth texture, strain the custard through a fine sieve to remove any cooked egg bits or vanilla pod remnants.
9. Storage and Serving: Store the custard in the refrigerator for up to 3 days. It will thicken further as it cools. Do not freeze. Use as a sauce for desserts, poured over fruits, or incorporated into recipes needing a creamy vanilla custard.

Notes

• Vanilla Bean: Using a fresh vanilla bean imparts the richest flavor, but vanilla extract can be substituted if necessary.
• Cream and Milk: Using full-fat dairy products ensures a rich and silky custard texture; avoid skim or zero-fat milk.
• Storage: Keep refrigerated and do not freeze as freezing breaks the custard’s delicate texture.
• Uses: Ideal for pouring over cakes, puddings, fresh fruit, or as a base for ice cream and other desserts.

• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Category: Sauce
• Method: Stovetop
• Cuisine: French

Keywords: custard, creme anglaise, vanilla custard, dessert sauce, vanilla bean sauce, classic custard, French custard