Description
This crème anglaise recipe yields a silky smooth vanilla custard sauce that is super easy to make. The creamy sauce bursts of vanilla and milky flavors.
Ingredients
Units
Scale
- 1 cup whole milk, 250ml
- 1 cup heavy cream, 250ml
- 1 vanilla bean
- 1/2 cup granulated sugar, 100g
- 6 egg yolks
Instructions
- In a large saucepan, add heavy cream and milk. Cut open the vanilla bean, add the vanilla pods inside and the vanilla bean into the milk mixture. On medium low heat, bring this to a simmer.
- In a large bowl, whisk together sugar and egg yolks. Slowly pour in the milk mixture while constantly whisking. Pouring slowly prevents the eggs to get cooked.
- Pour all this back into the saucepan to thicken. On medium low heat, while constantly whisking, for about 7-10 minutes. It’s thick enough once you can coat the back of a spoon, run your finger along it and if the streak is still there, that’s the spot.*
- Strain and remove the vanilla bean. Chill in a tub of cold water to stop cooking the eggs. It will thicken more once it’s cold. Makes about 2 cups (500ml).
- Store, covered in the refrigerator, for about 3-4 days.
Notes
*If you want to be scientific on this matter, the cooking temperature should be between 70 °C (156 °F) and 83 °C (180 °F); the higher the temperature, the thicker the resulting sauce, as long as the yolks are fully incorporated into the mixture.
If it curdles: Pour it into a blender to make it smooth again!
- Prep Time: 10 minutes
- Inactive Time: 0 hours
- Cook Time: 10 minutes
- Cuisine: British
Nutrition
- Serving Size: 1 grams
- Calories: 157
- Sodium: 24
- Fat: 9.9
- Saturated Fat: 5.2
- Unsaturated Fat: 0
- Carbohydrates: 14.8
- Fiber: 0
- Protein: 3.3
- Cholesterol: 181