Cooking-ez.com

1,017 easy and fully explained recipes, with 12,356 photos and 77 videos

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.

290,193 24.0/5 for 41 ratings

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: 353 grams

Change for:

Measures:

How long does it take?

Time required

Preparation	Resting	Cooking	Start to finish
16 min.	15 min.	13 min.	44 min.

Keeping:

Several days in the fridge, in a closed jar.

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...

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

% 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?

For 350 g : 3.63 €

Note : These prices are only approximate

Change currency:

Recipes which use this 5

Sautéed pears with custard and orange syrup

Source

From Gaston Lenôtre.

More recipes?

This recipe uses (among others)

	Whole milk: You can get more informations, or check-out other recipes which use it, for example: Naan, Chocolate cream with a crunch, irish coffee mousse, Fresh mint ice-cream, Peach and verbena feuilleté, Potimarron and leek soup, ... All
	Caster sugar: You can get more informations, or check-out other recipes which use it, for example: Flaky chocolate brioche, Nougat, Nougat, Crème brulée, Strawberry, kiwi and mascarpone verrines, ... All
	Egg yolk: You can get more informations, or check-out other recipes which use it, for example: Breton sablé biscuit dough, Maroilles cheese quiche, Smoked salmon sacristains, Blanquette of veal, Lemon Confectioner's Custard, ... All
	Vanilla pod: You can get more informations, or check-out other recipes which use it, for example: Vanilla ice cream, Lemon Confectioner's Custard, 4 pears salad with vanilla, Dried apricots, Panettone, ... All

News list of cooking-ez.com

Note: We'll never share your email with anyone else.

Your 2 comments or questions on this recipe

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)
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)

Post your comment or question

You are welcome, if you wish, to comment on this recipe: why you like it or not, what you have changed, what results it gave, point out a mistake or omission, etc. You can also ask a question. I answer all questions (in a broken English, sorry) unless someone else does it before me.
Please feel free to say what you think, I'm always very interested in your opinion. Your comment will appear on line with the recipe, so please write in standard readable English, not SIM or only in CAPITALS, otherwise your comment may be rejected.

Please look at advice for submitting a comment or image (what you should or should not do). By the way, don't type your e-mail address in the comment, otherwise you might be spammed.

Follow this recipe (as 2 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.

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.