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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.

341,457 23.9/5 for 49 ratings

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Last modified on: January 17^th 2018

For 1 kg 50 g, you will need:

0 750 ml whole milk
1 3 vanillas pod
2 9 egg yolks
3 120 g caster sugar
Total weight: 1,059 grams

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

Change measures: Metric

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How long does it take?

Time required for this recipe:

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

At what time:

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Step by step recipe

Stage 1 - 5 min.

Real custard sauce (crème anglaise) : Photo of step #1

In a pan, pour 750 ml whole milk and add 3 vanillas 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 9 egg yolks and 120 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.

Keeping:

Several days in the fridge, in a closed jar.

Nutritional information

Whole recipe
Energetic value	Proteins	Carbohydrates	Fats
1,610 Kcal or 6,741 Kj	67 gr	147 gr	83 gr
80 %	26 %	14 %	13 %

Per 100 g
Energetic value	Proteins	Carbohydrates	Fats
152 Kcal or 636 Kj	6 gr	14 gr	8 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?

For 1 kg 50 g : 9.28 €

Change currency:

Note : These prices are only approximate.

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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: Pistachio confectioner's custard, Coconut-vanilla cream for Elsa , Elsa's Comtoise galette, Chocolate and vanilla crème brûlée, Caramelized pear custard tart, ... All
	Caster sugar: You can get more informations, or check-out other recipes which use it, for example: Lemon tart, Apricot blancmange, Mirlitons, Nougat, Foie gras cured in salt, ... All
	Egg yolk: You can get more informations, or check-out other recipes which use it, for example: Butter cream, Vanilla ice cream, Confectioner's custard (Crème pâtissière, or French pastry cream), Eggs Comtoise, Quiche Bretonne, ... All
	Vanilla pod: You can get more informations, or check-out other recipes which use it, for example: Blackcurrant, vanilla and lime verrine , Vanilla sugar, Crème caramel, Rum babas, 4 pears salad with vanilla, ... All

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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 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)

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