1,538 easy and fully explained recipes, with +66K photos and 78 videos

This site uses only a few technical cookies necessary for its operation. By continuing to browse, you accept their use.
To find out more...

Real custard sauce (crème anglaise)

Name: Real custard sauce (crème anglaise)
Prep time: 31 min
Cook time: 13 min
Total time: 44 min
Yield: 350 g
Cuisine: French
Ingredients: 250 ml whole milk; 1 vanilla pod; 3 egg yolks; 40 g caster sugar

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.

439 K 2× 3.8/5 (52 reviews)

45 min.

Easy

3.10 €

350 g

4 Ingredients

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: 355 grams

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.

Real custard sauce (crème anglaise) : Stage 1

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

Stage 2 - ⌛ 5 min.

Real custard sauce (crème anglaise) : Stage 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) : Stage 3

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

Stage 4 - ⌛ 2 min.

Real custard sauce (crème anglaise) : Stage 4

And without delay mix well using a maryse.

Stage 5 - ⌛ 3 min.

Real custard sauce (crème anglaise) : Stage 5

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

Stage 6 - ⌛ 2 min.

Real custard sauce (crème anglaise) : Stage 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) : Stage 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

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.

Real custard sauce (crème anglaise) : Stage 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

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 %

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

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.
69 K3.3 50 min.

European glass

A little dessert that's rather long to make, but which will always impress your guests. Layered in a glass: a jellied red fruit coulis, a layer of pineapple charlotte cream, a layer of kiwi coulis, topped with a peeled clementine segment. It's "european" because it resembles the italian flag, and in...
244 K5 2 hours 30 min.

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,...
339 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.
61 K 25 3 hours 15 min.

Individual charlottes with morello cherries

The French "griottines" are delicious little wild morello cherries, stoned and macerated in a Kirsch syrup, used here in individual vanilla charlottes.
207 K 15 4 hours 50 min.

This recipe uses (among others)

Other recipes you may also like

Stuffed baguette

This baguette is "stuffed", rather than merely filled: hollowed out and refilled with a tasty mix of sautéed onions, fried bacon bits and eggs, before browning in the oven. A useful way to use up a leftover baguette, even if it is already going dry. It makes a great dish that children love, and grown ups, too!

September 11^th 2019126 K3 55 min.

Bouquet garni

Used very frequently in French cuisine, a secret of French chefs, it adds flavour to a lot of recipes, and it's easy to prepare. The basic principle is to make a small bundle of herbs, bind them in green leek leaves and to tie it up, so that the whole thing can be removed and discarded easily after cooking.

March 21^th 2017435 K3.5 15 min.

Blackcurrant coulis

Blackcurrants make a very good coulis, but it's a bit more difficult than with other fruits. Here is a simple method to help you succeed.

February 21^th 2011465 K 23.5 25 min.

Apple charlotte with toasted brioche

This rather special charlotte is made with toasted slices of brioche instead of finger biscuits and stewed apples. Cooked once assembled, it can be eated warm or cold.

June 5^th 2013290 K3.8 2 hours 20 min.

Pear compote

Stewed pears are not as easy to prepare as stewed apples, as they contain more juice and you risk ending up with more of a coulis than a compote. So here are two simple methods to help you succeed.

April 26^th 2012482 K4.3 40 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.