1,554 easy and fully explained recipes, with +66K photos and 78 videos

Real custard sauce (crème anglaise)

Name: Real custard sauce (crème anglaise)
Prep time: 31 min
Cook time: 13 min
Total time: 44 min
Yield: 350 g
Cuisine: French
Ingredients: 250 ml whole milk; 1 vanilla pod; 3 egg yolks; 40 g caster sugar

Real custard or vanilla sauce consists of egg yolks beaten with sugar and cooked slowly in vanilla milk. It is the base or the accompaniment for many desserts.

442 K 2× 3.8/5 (52 reviews)

45 min.

Easy

3.10 €

350 g

4 Ingredients

Last modified on: January 17^th 2018

For 350 g, you will need:

1 250 ml whole milk
2 1 vanilla pod
3 3 egg yolks
4 40 g caster sugar
Total weight: 355 grams

Times for this recipe

Preparation: 20 min.

Resting: 15 min.

Cooking: 15 min.

All in all: 45 min.

When should you start or finish this recipe?

If you start now, at , you will finish around : ?.Change start time

To finish around 7pm, you'll need to have started before: .Change end time

Step by step recipe

Stage 1 - ⌛ 5 min.

Real custard sauce (crème anglaise) : Stage 1

In a pan, pour 250 ml whole milk and add 1 vanilla pod.

Stage 2 - ⌛ 5 min.

Real custard sauce (crème anglaise) : Stage 2

Bring to the boil, then turn off the heat, cover the pan and leave vanilla to infuse 10 minutes.

Stage 3 - ⌛ 4 min.

Real custard sauce (crème anglaise) : Stage 3

Put 3 egg yolks and 40 g caster sugar in a bowl.

Stage 4 - ⌛ 2 min.

Real custard sauce (crème anglaise) : Stage 4

And without delay mix well using a maryse.

Stage 5 - ⌛ 3 min.

Real custard sauce (crème anglaise) : Stage 5

Pour the hot milk onto the egg yolks + sugar and mix well.

Stage 6 - ⌛ 2 min.

Real custard sauce (crème anglaise) : Stage 6

Wash the pan, and pour the mixture back into it through a fine strainer to eliminate any small impurities which are left.

Stage 7 - ⌛ 8 min.

Real custard sauce (crème anglaise) : Stage 7

Put on medium heat, and cook while stirring continuously, scraping the bottom of the pan with a maryse or a spatula.

To start with you will notice that the mixture doesn't "glaze" the maryse or the spatula.

Stage 8

But when custard is cooked, it "glazes" the spatula. This happens after about 10 minutes.

Be careful during cooking: the custard should never boil, otherwise it will go lumpy... If unfortunately this happens to you, take off the heat immediately and mixer for a few seconds.

Stage 9

Other way to be sure of good texture, use a thermometer and stop cooking at 180-185°F (82-85°C), never more.

Stage 10 - ⌛ 15 min.

Real custard sauce (crème anglaise) : Stage 10

When ready, take off the heat and plunge the bottom into a little cold water (in the sink will do fine) to stop cooking, leave to cool, stirring from time to time.

Stage 11

When cold, your crème anglaise is ready.

Remarks

Your crème anglaise will be better if you use full-cream milk.

If you have too many egg whites, you can make meringues or financiers with them.

Keeping: Several days in the fridge, in a closed jar.

Source: From Gaston Lenôtre.

Nutritional information

	Proteins (gr)	Carbohydrates (gr)	Fats (gr)	Energy value (in k-calories)	Energy value (in k-joules)
Whole recipe	20 RDI=9 %	50 RDI=5 %	30 RDI=4 %	540 RDI=30 %	2,250 RDI: 30 %
Per 100 g	6 RDI=2 %	10 RDI=1 %	7 RDI=1 %	150 RDI=8 %	640 RDI: 8 %

Possible allergens in this recipe: milk, egg

How much will it cost?

For 350 g : 3.10 €

Change currency:

Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.

Some other recipes using this recipeSee them all 14

Pears and caramelised walnut samosas

Samosas are small parcels of filling wrapped in brik (or filo) sheets and either shallow or deep fried. Here is a sweet version, with pears and caramelised walnuts.
346 K4 1 hour 25 min.

Individual charlottes with morello cherries

The French "griottines" are delicious little wild morello cherries, stoned and macerated in a Kirsch syrup, used here in individual vanilla charlottes.
208 K 15 4 hours 50 min.

Pears in red wine with blackcurrant

Pears cooked until soft in a red wine and blackcurrant syrup, served with the reduced syrup and custard sauce (crème anglaise).
260 K4.1 2 hours 35 min.

Caramel semolina pudding with raisins

Semolina pudding, like rice pudding, is a throwback to another era – time to rediscover its delights! This is an updated version, with a caramel sauce and raisins. Its smooth, creamy texture comes from the custard added towards the end.
73 K3.3 50 min.

Sautéed pears with custard and orange syrup

Pear halves sautéed in butter and sugar served with real custard (crème anglaise) and a reduced blood-orange syrup.
165 K3.7 1 hour 4 min.

This recipe uses (among others)

Other recipes you may also like

Flambéd bananas

The trick of this recipe is to end up with bananas caramelised on the outside, still firm on the inside, coated with a tasty syrup which is not 95% butter.

February 21^th 2011344 K 14 40 min.

Blackcurrant liqueur

The fruit liqueurs (or "creams" in French) are a mix of neutral alcohol in which fruits are macerated, and sugar syrup. They are the basis of the very famous "Kir", mixture of dry white wine and blackcurrant liqueur. This recipe is for blackcurrant, but it can be made with other soft fruits like raspberries, strawberries, blackberries, etc.

August 3^rd 2013882 K 44.7 55 min.

Coconut paste

Similar to marzipan or walnut paste, coconut paste can be used in a variety of cake or sweet recipes, but you can enjoy munching it just as it is.

October 13^th 2010310 K 14.2 15 min.

Natural leaven

Leaven is a natural raising agent, a fermented mixture of water, flour and the microscopic yeasts which are present in the air. It's a delicate living substance, sensitive to the external environment. The recipe is around 4000 years old and dates back to the Egypt of the Pharaohs, via a beautiful history...(note: the ancient Egyptians seem not to have had exclusive knowledge of the process: in Germany evidence of cooking a fermented dough has been found from 8000 BC (the Neolithic era). The...

April 3^rd 20201.73 M 304.0 7 days 15 min.

Lettuce "chiffonade"

Chiffonade is a French term meaning "made of rags.", it consists of shredding the heart of a lettuce into thin ribbons.

February 21^th 2011239 K 15 35 min.

News list of cooking-ez.com

Note: We'll never share your e-mail address with anyone else.

The 2 comments already posted on this recipe

This recipe is too much liquid for a macaroon filling, you should better use confectioner's custard.
Posted by jh may 6^th 2012 at 10:01 n° 2
Would it be better to make this recipe or confectioner's custard to fill macarons?
Posted by Bek may 6^th 2012 at 01:44 n° 1

Follow this recipe (as 3 people already do)

If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.