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.
45 min.
Easy
3.10 €
350 g
4 IngredientsLast modified on: January 17th 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.
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.
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.
Stage 8
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.
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.
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
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.
164 K3.7 1 hour 4 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.
60 K 25 3 hours 15 min.
Norman flambéed apples
Apples sautéed in butter and sugar, then flambéed in Calvados (from Normandy) and served with real custard.
73 K1 40 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.
68 K3.3 50 min.
This recipe uses (among others)
Whole milk
Like these other recipes: Caramelized pear custard tart, Cream of cauliflower soup with smoked haddock , Hearty potato and ham gratin, Celeriac soup with mustard, Gratin Comtois, ... See them all 68
Caster sugar
Like these other recipes: Crème brulée, Chaud-froid of grapefruit, pineapple and lime custard , Clementine confectioner's custard, Nougat, Almond macaroon cake, ... See them all 364
Egg yolk
Like these other recipes: Baked potatoes with poached egg and tuna sauce , Sicilian Epiphany Pie, Lime confectioner's custard (pastry cream), Panettone, Mornay Sauce, ... See them all 75
Vanilla pod
Like these other recipes: How to use a vanilla pod effectively, Galette Charentaise, Panettone, Chocolate cream with a crunch, irish coffee mousse, Vanilla ice cream, ... See them all 35
Other recipes you may also like
Almond cream
Light and delicious, it is used in a lot of desserts like tarts, cakes and pies (epiphany galette). August 31th 2025486 K 25 20 min.
Broad bean salad with Parmesan
A salad that combines crunchy almonds, tender broad beans, with the flavours of balsamic vinegar, parmesan and herbs. February 21th 2011287 K3.8 25 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 3rd 20201.73 M 304.0 7 days 15 min.
Yeast-based flaky dough (for croissants)
This yeast-based flaky dough (or croissant dough) is where puff pastry meets a yeast dough (such as brioche dough). This means that not only will we get flaky layers, but the dough will also swell and rise. The method is along the same lines as for a feuilletage: the basic dough is first kneaded, then layered with butter and folded over several times (in... June 9th 2019175 K 4 3 hours 60 min.
Roast in the bag pork with fondant vegetables.
Roasting "in the bag" is a simple but long method. The meat is sealed in a bag and cooked slowly at moderate temperature, keeping it very tender and with an amazing flavour. Meat cooked like this produces delicious juicies without adding anything else. These can be used to cook vegetables to a melting texture as a perfect accompaniment for the meat. This recipe might look complicated, but it is really very simple, just a bit long, and the flavour and texture are out of this world. April 12th 2020135 K4 5 hours 45 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2025-11-23)
Note: We'll never share your e-mail address with anyone else.
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.
Note: We'll never share your e-mail address 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.
The 2 comments already posted on this recipe