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.
Ingredients
Scale
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
Instructions
- 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.
- 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.
- 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.
- Discard Vanilla Pod: Remove the vanilla pod from the dairy mixture and discard it to avoid bitterness.
- 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.
- 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.
- Remove from Heat: Take the custard off the heat immediately to prevent overcooking.
- Strain (Optional): For an extra smooth texture, strain the custard through a fine sieve to remove any cooked egg bits or vanilla pod remnants.
- 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
