1,478 easy and fully explained recipes, with +66K photos and 78 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.

418 K 2× 3.8/5 (51 reviews)

45 min.

Easy

3.10 €

350 g

4 Ingredients

Last modified on: January 17^th 2018

For this recipe: I want to make it (340×) I made it (359×) Comment Send to a friend Ask a question Follow Printable Diaporama Vidéo User-friendly URL

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

Change these quantities to make:

175 g 350 g 700 g 1 kg 50 g

Change measures:

Metric

Metric weight Metric volumes

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.

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

Stage 2 - 5 min.

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

Stage 3 - 4 min.

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

Stage 4 - 2 min.

And without delay mix well using a maryse.

Stage 5 - 3 min.

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

Stage 6 - 2 min.

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.

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.

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 %

The % figures are calculated in relation to the Recommended Dietary Intake , or RDI of 2,000 k-calories (or 8,400 k-joules) per day for a woman Change to a man

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

Warm apple feuillantines

It's a rather long recipe but which never fails to impress, perfect for a special dinner party. It's made up of 3 circles: one almond "tuile", 2 of caramelized brik sheets, with a caramelized apple layer between each, whipped cream on top, and custard all around. Everything, except whipped cream,...
325 K5 3 hours 9 min.

Pistachio panna cotta with custard

In this dessert, the pistachio panna cotta is teamed with real vanilla custard and topped with a few caramelised pistachios.
47 K 25 3 hours 15 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.
152 K3.7 1 hour 4 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).
243 K4.1 2 hours 35 min.

Bavaroise cream

A "bavaroise" is made with custard, set with gelatin after cooking, and with whipped cream added once it has cooled. This makes a delicious, smooth cream that can be used to create many different desserts.
27 K 40 min.

This recipe uses (among others)

Other recipes you may also like

Potted meat (rillettes)

Potted meat (rillettes) is cooked long and slow in fat. Rillettes can be of pork or duck. Here is the pork version.
October 3^rd 2019442 K 25 6 hours 50 min.

Rillons de Tours

Rillons de Tours (a town in the West of France, in the Loire valley) is a winter pork recipe. Bacon is cooked long and slow in lard and white wine until "confit". Rillons can be eaten like potted meat (rillettes) with bread, wine and pickled gherkins, but they can also be used instead of lardons in...
July 30^th 2016220 K4.4 2 hours 20 min.

Piped petits-fours

As the name suggests, these are piped into shape using a forcing bag. These dainty little macaroon-like cakes are made with marzipan and have a soft, moist texture.
December 30^th 2019125 K1 1 day 35 min.

How to peel pistachios

If you buy pistachios shelled but still in their skins (cheaper than ready peeled), you shouldn't use them like this. They need to be "skinned", removing the skin which is pretty unpleasant to eat. Here's a fairly easy way to do it.
May 20^th 2020131 K3.3 30 min.

Cantucci di Prato

The "Cantucci di Prato" or cookies of Prato are dry cookies with almonds, originating from the city of Prato in Italian Tuscany. Quite easy to make and delicious, they keep very well, they can be eaten alone or as an accompaniment to a dessert such as a chocolate cream for example.
May 14^th 202317 K 2 60 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.