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.
404K 2 51 3.8
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Last modified on: January 17th 2018

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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.
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Step by step recipe

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

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

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

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

Stage 6 - 2 min.
Real custard sauce (crème anglaise)
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)
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)
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)
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)
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)
When cold, your crème anglaise is ready.
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.
Several days in the fridge, in a closed jar.
From Gaston Lenôtre.
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).
Possible allergens in this recipe: Milk, Egg
How much will it cost?
  • For 350 g : 3.09 €

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

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Your 2 comments or questions on this recipe
  • This recipe is too much liquid for a macaroon filling, you should better use confectioner's custard.
    Posted by jh may 6th 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 6th 2012 at 01:44 (n° 1)
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