Real custard sauce (crème anglaise)


Real custard sauce (crème anglaise)
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.
329,711 23.8/5 for 46 ratings
Grade this recipe:

Last modified on: January 17th 2018

For 350 g, you will need:

Change these quantities to make: 175 g 350 g 700 g 1 kg 50 g

How long does it take?

Time required for this recipe:
PreparationRestingCookingStart to finish
16 min.15 min.13 min.44 min.
At what time?
  • When will I finish if I start the recipe at a certain time?
    When should I start for the recipe to be ready at a certain time?
Work this out...

Keeping:

Several days in the fridge, in a closed jar.

Step by step recipe


Stage 1 - 5 min.
Real custard sauce (crème anglaise) : Photo of step #1
In a pan, pour 250 ml whole milk and add 1 vanilla pod.

Stage 2 - 5 min.
Real custard sauce (crème anglaise) : Photo of step #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) : Photo of step #3
Put 3 egg yolks and 40 g caster sugar in a bowl.

Stage 4 - 2 min.
Real custard sauce (crème anglaise) : Photo of step #4
And without delay mix well using a maryse.

Stage 5 - 3 min.
Real custard sauce (crème anglaise) : Photo of step #5
Pour the hot milk onto the egg yolks + sugar and mix well.

Stage 6 - 2 min.
Real custard sauce (crème anglaise) : Photo of step #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) : Photo of step #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
Real custard sauce (crème anglaise) : Photo of step #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
Real custard sauce (crème anglaise) : Photo of step #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) : Photo of step #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
Real custard sauce (crème anglaise) : Photo of step #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.

Nutritional information

Whole recipe
Energetic valueProteins CarbohydratesFats
537 Kcal or 2,248 Kj22 gr49 gr28 gr
27 %9 %5 %4 %
Per 100 g
Energetic valueProteins CarbohydratesFats
152 Kcal or 636 Kj6 gr14 gr8 gr
8 %2 %1 %1 %
% are calculated relative to a Recommended Dietary Intake or RDI of 2000 k-calories or 8400 k-joules by day for a woman (change to a man).

How much will it cost?

Change currency:

Note : These prices are only approximate.

Some recipes that use this recipe

European glass
European glass

A little dessert that's rather long to make, but which will always impress your guests. Layered in a glass: a jellied red fruit coulis, a layer of pineapple charlotte cream, a layer of kiwi coulis, topped with a peeled clementine segment. It's "european" because it resembles the italian flag, and in...
200,2035/5 for 1 ratings 2 hours 29 min.
Pears in red wine with blackcurrant
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).
207,0364.1/5 for 16 ratings 2 hours 35 min.
Rice pudding (riz au lait)
Rice pudding (riz au lait)

My personal version of this classic family recipe.
322,9695/5 for 1 ratings 38 min.
Sautéed pears with custard and orange syrup
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.
121,8383.7/5 for 11 ratings 1 hour 4 min.
Apple Tatin Terrine
Apple Tatin Terrine

Imagine a sweet terrine, made of layers of apples with sugar, cooked slowly in the oven until caramelized. Serve warm in slices with custard.
46,8224.1/5 for 19 ratings 3 hours 28 min.
See all recipes that use it

Source

From Gaston Lenôtre.

More recipes?

This recipe uses (among others)
Whole milkWhole milk: You can get more informations, or check-out other recipes which use it, for example: Celeriac and mushroom gratin, Vanilla ice cream, Coconut-vanilla cream for Elsa , Potimarron and leek soup, Potimarron and celeriac autumn soup, ... All
Caster sugarCaster sugar: You can get more informations, or check-out other recipes which use it, for example: Hazelnut and orange cake, Sandwich bread, Strawberry, kiwi and mascarpone verrines, Mirlitons, Lemon and grated apple tart, ... All
Egg yolkEgg yolk: You can get more informations, or check-out other recipes which use it, for example: Smoked eggs, Flognarde, How to succeed in making sabayon (syllabub), Gâteau Breton (Brittany butter cake), Apple confectioner's custard, ... All
Vanilla podVanilla pod: You can get more informations, or check-out other recipes which use it, for example: Fruit salad, Rice pudding with fruit and nuts, Panettone, Chocolate cream with a crunch, irish coffee mousse, Chocolate and vanilla crème brûlée, ... All

Other recipes you may also like

Chestnut cake
Chestnut cake
This delightful cake is doubly chestnutty: it contains chestnut flour, and sweet chestnut purée.
75,9195/5 for 2 ratings 1 hour 13 min.
Fruit crumble
Fruit crumble
A fruit pudding: very easy to do and delicious: just a layer of fruit with a golden crunchy topping.
74,2814.0/5 for 20 ratings 1 hour 11 min.
Pear tart with almond cream
Pear tart with almond cream
This is a very quick and easy tart to make, as everything (or almost) can be done in advance. A piece of sweetcrust pastry, some almond cream and pears? You have "everything you need".
76,1854.2/5 for 19 ratings 1 hour 14 min.
Express apple tart
Express apple tart
A fine apple tart, very quick to make.
70,401 24.6/5 for 14 ratings 51 min.
Flambéd bananas
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.
74,354 14/5 for 1 ratings 40 min.

News list of cooking-ez.com

Sign up to receive the latest recipes (next batch due to be sent on 2020-12-06)

I am not a leaving thing
Note: We'll never share your email with anyone else.

Post your comment or question

I am not a leaving thing

Your 2 comments or questions on this recipe

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.
I am not a leaving thing
Note: We'll never share your email with anyone else.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.

Back to top of page