📝 About This Recipe
This classic French custard sauce is the ultimate pourable luxury, boasting a silky-smooth texture and the deep, aromatic warmth of real vanilla bean. Often referred to as 'liquid gold' by pastry chefs, it strikes a perfect balance between rich egg yolks and delicate cream. Whether served warm over a fruit crumble or chilled alongside a chocolate torte, this versatile sauce elevates any dessert into a gourmet experience.
🥗 Ingredients
The Dairy Base
- 1 cup Whole milk (full fat for best texture)
- 1 cup Heavy cream (also known as double cream)
- 1 whole Vanilla bean (split lengthwise and seeds scraped)
- 1/2 teaspoon Pure vanilla extract (to boost the floral notes)
The Liaison
- 6 large Egg yolks (at room temperature)
- 1/2 cup Granulated sugar (superfine sugar works best)
- 1 pinch Kosher salt (to balance the sweetness)
Optional Aromatics
- 1 tablespoon Bourbon or Brandy (optional, for a sophisticated finish)
- 1 strip Lemon zest (optional, for a bright citrus undertone)
👨🍳 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, clean stainless steel bowl inside the ice bath and set a fine-mesh sieve over the top. This is crucial for stopping the cooking process later.
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2
In a medium, heavy-bottomed saucepan, combine the whole milk and heavy cream. Add the scraped vanilla bean seeds and the pod itself to the mixture.
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3
Place the saucepan over medium heat. Bring the dairy to a gentle simmer, just until small bubbles appear around the edges (approximately 175°F/80°C). Do not let it reach a rolling boil.
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4
While the milk is heating, place the egg yolks, granulated sugar, and salt in a medium heat-proof mixing bowl.
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5
Whisk the yolks and sugar vigorously for about 2 minutes until the mixture becomes pale yellow and slightly thickened (the 'ribbon stage').
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6
Once the milk is simmering, remove the vanilla pod with tongs. Slowly drizzle about 1/2 cup of the hot milk into the egg mixture while whisking constantly. This 'tempers' the eggs so they don't scramble.
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7
Continue adding the rest of the hot milk in a slow, steady stream, whisking the entire time until fully incorporated.
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8
Pour the entire mixture back into the saucepan and return it to low-medium heat.
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9
Cook the custard, stirring constantly with a heat-resistant spatula or wooden spoon. Ensure you scrape the bottom and corners of the pan to prevent sticking.
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10
Continue cooking for 5-8 minutes until the sauce thickens enough to coat the back of a spoon (nappé stage). When you run a finger through the coating on the spoon, the line should stay clean.
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11
Immediately remove the pan from the heat. Do not let the temperature exceed 185°F (85°C) or the eggs will curdle.
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12
Pour the custard through the fine-mesh sieve into the bowl sitting in the ice bath. This removes any tiny bits of cooked egg or vanilla pod fibers.
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13
Stir in the vanilla extract and the optional bourbon or brandy if using.
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14
Stir the sauce occasionally until cooled. If storing, press a piece of plastic wrap directly onto the surface of the custard to prevent a skin from forming.
💡 Chef's Tips
Use a heavy-bottomed pan to ensure even heat distribution and prevent scorching. Never let the sauce boil; if you see steam becoming too intense, lift the pan off the heat for a few seconds. If the sauce begins to look grainy (curdling), immediately pour it into a blender and pulse for 30 seconds to emulsify. For a lighter version, you can replace the heavy cream with more milk, though it will be less stable and less rich. Leftovers can be kept in the refrigerator for up to 3 days, but do not freeze as the emulsion will break.
🍽️ Serving Suggestions
Drizzle warm over a fresh Apple Tarte Tatin or a classic Bread and Butter Pudding. Serve chilled in a shallow bowl as a base for 'Floating Islands' (meringues). Pour over a bowl of fresh summer berries for a simple yet elegant dessert. Pair with a dark chocolate lava cake to provide a creamy, cooling contrast. Enjoy alongside a glass of sweet Sauternes or a late-harvest Riesling.