📝 About This Recipe
Known in French cuisine as Crème Anglaise, this pourable custard sauce is the ultimate hallmark of a sophisticated pastry kitchen. It is a luxurious, velvet-smooth emulsion of egg yolks, sugar, and cream, infused with the deep, aromatic warmth of real vanilla bean. Whether served warm over a fruit crumble or chilled alongside a rich chocolate torte, this sauce elevates any dessert from simple to sublime.
🥗 Ingredients
The Dairy Base
- 1 cup Whole milk (high quality, full fat)
- 1 cup Heavy cream (at least 36% milkfat)
- 1 piece Vanilla bean (split lengthwise and seeds scraped)
- 1/2 teaspoon Vanilla extract (pure Madagascar bourbon variety)
The Liaison
- 6 large Egg yolks (at room temperature, strictly no whites)
- 1/2 cup Granulated sugar (superfine sugar works best)
- 1 pinch Kosher salt (to balance the sweetness)
Optional Aromatics
- 1 pinch Nutmeg (freshly grated)
- 1 tablespoon Unsalted butter (cold, for extra shine and richness)
👨🍳 Instructions
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1
Prepare an ice bath by filling a large bowl with ice and a bit of water. Place a smaller stainless steel bowl inside it and set a fine-mesh sieve over the top. This setup is crucial for stopping the cooking process instantly later.
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2
In a heavy-bottomed medium saucepan, combine the whole milk, heavy cream, the scraped vanilla bean seeds, and the empty pod.
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3
Place the saucepan over medium heat and bring the mixture to a gentle simmer (about 175°F/80°C). Do not let it reach a rolling boil. Once simmering, remove from heat and let the vanilla steep for 5-10 minutes.
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4
While the milk steeps, place the egg yolks, granulated sugar, and salt in a medium heat-proof glass bowl.
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5
Whisk the yolk mixture vigorously for 2-3 minutes until it becomes pale, thick, and forms a 'ribbon' when the whisk is lifted.
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6
Remove the vanilla pod from the milk mixture. Slowly ladle about 1/2 cup of the hot milk into the yolk mixture while whisking constantly. This is called 'tempering' and prevents the eggs from scrambling.
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7
Continue adding the milk in a thin stream, whisking non-stop, until about half the milk is incorporated into the eggs.
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8
Pour the tempered egg mixture back into the saucepan with the remaining milk. Return the pan to low-medium heat.
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9
Cook the custard, stirring constantly with a silicone spatula or wooden spoon. Ensure you scrape the bottom and corners of the pan to prevent sticking.
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10
Monitor the temperature closely. The sauce is done when it reaches 180°F-185°F (82°C-85°C) and thickens enough to coat the back of a spoon (the 'nappe' stage).
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11
Test the thickness by drawing your finger across the back of the coated spoon; the path should remain clear and not be filled in by the sauce.
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12
Immediately remove from heat and pour the custard through the fine-mesh sieve into the chilled bowl in the ice bath. This removes any tiny bits of cooked egg.
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13
Stir in the vanilla extract, nutmeg, and the cold butter (if using) until the butter is completely melted and the sauce is glossy.
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14
Stir the sauce occasionally until it has cooled to room temperature. This prevents a skin from forming.
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15
Press a piece of plastic wrap directly onto the surface of the custard and refrigerate until thoroughly chilled, or serve warm if preferred.
💡 Chef's Tips
Always use a heavy-bottomed pan to ensure even heat distribution and prevent scorching. Never let the custard boil once the eggs are added, or the sauce will curdle and separate. If the sauce starts to look slightly grainy, quickly pour it into a blender and pulse for 10 seconds to emulsify. For a dairy-free version, high-fat coconut milk can be substituted for the cream, though the flavor profile will change. You can infuse the milk with other flavors like espresso beans, cinnamon sticks, or citrus zest for variety.
🍽️ Serving Suggestions
Drizzle warm over a hot Apple Galette or Blackberry Cobbler. Serve chilled in a shallow bowl as a base for an 'Île Flottante' (Floating Island) of poached meringue. Pair with a rich, dark Chocolate Fondant to cut through the intensity of the cocoa. Use as a decadent 'milk' for a bowl of fresh summer macerated strawberries. Serve alongside a glass of chilled Sauternes or a late-harvest Riesling.