Vanilla Custard (Crème Anglaise)
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This classic English vanilla custard recipe, Creme Anglaise, is very simple and quick to make and the result is absolutely delicious served with dessert! Irresistibly creamy and smooth and infused with vanilla!
Custard serves two basic culinary purposes: Either as a thick pastry cream (crème pâtissière) or a thin dessert sauce for pouring (crème anglaise, French for “English cream” because of its popularity in English desserts). The difference between the two is its thickness and that varies depending on much cornstarch or flour is used. A very thin custard sauce, for example, won’t use either, it simply relies on the egg yolks to provide body.
The egg in custard is sensitive and curdles very easily if the temperature rises even by a few degrees, and for that reason it’s often cooked using a double boiler. However, we’re going to use a regular saucepan on a stove and it works perfectly as long as you’re mindful of the temperature, i.e., do not let it exceed 176 degrees F (80 degrees C). The custard begins setting at 158 degrees F (70 degrees C. The easiest thing to do is use an instant read thermometer but the more you make it you’ll get used to the look and feel of it and instinctively know when to remove it from the heat.
Today we’re going to make a custard dessert sauce, so a thinner consistency that you can use for pouring. A classic example is Spotted Dick, a traditional English steamed pudding served with this vanilla custard sauce.
Extremely versatile and very quick and easy to make, everyone needs to know how to make a vanilla custard sauce!
Vanilla Custard Recipe
Let’s get started!
In a medium-sized bowl, whisk together the egg yolks, sugar and cornstarch until the mixture is smooth.
Heat the milk, cream and vanilla in a small saucepan just until bubbles form along the edges of the pan.
A traditional custard calls for a vanilla bean that’s been slit open lengthwise so the vanilla flecks and flavor can infuse the sauce. An excellent substitute, and what I use most of the time, is a quality vanilla bean paste. Don’t use vanilla extract, it doesn’t begin to compare with paste for this custard sauce.
Remove 1/2 cup of the hot cream and whisk it into the egg mixture, whisking constantly.
Gradually pour the egg yolk mixture back into the saucepan with the rest of the cream mixture, whisking constantly to prevent clumping. Continue to cook, whisking constantly, until the mixture leaves a path on the back of spoon when you draw your finger across it. DO NOT BOIL.
Thickness will vary depending on how much cornstarch you use (or if you use none at all for a very thin sauce).
Cover and chill.
This custard can be made a day in advance and refrigerated.
For another delicious variation try our Eggnog Custard!
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Vanilla Custard (Crème Anglaise)
Ingredients
- 1 cup heavy cream
- 1 cup whole milk
- 4 large egg yolks
- 1 tablespoon quality vanilla bean paste not extract or one vanilla bean, slit open lengthwise)
- 1/3 cup granulated sugar
- 2 teaspoons cornstarch
Instructions
- In a medium-sized bowl, whisk together the egg yolks, sugar and cornstarch until the mixture is smooth.
- Heat the milk, cream and vanilla in a small saucepan just until bubbles form along the edges of the pan.
- Remove 1/2 cup of the hot cream and whisk it into the egg mixture, whisking constantly. Gradually pour the egg yolk mixture back into the saucepan with the rest of the cream mixture, whisking constantly to prevent clumping. Continue to cook, whisking constantly, until the mixture leaves a path on the back of spoon when you draw your finger across it. DO NOT BOIL.
- Cover and chill. Can be made a day in advance.
Notes
Nutrition
Hi, I’m Kimberly Killebrew and welcome to Daring Gourmet where you'll find delicious originals, revitalized classics, and simply downright good eats from around the world! Originally from Germany, later raised in England, world-traveled, and now living in the U.S., from my globally-influenced kitchen I invite you to tour the world through your taste buds!
Great recipe and suggestions. This was maybe my first time making a vanilla custard… though I’ve made (American) puddings and pie filling custards. Your suggested vanilla bean paste was a game changer, imparted wonderful vanilla flavor. I didn’t have cream so used 2 cups of whole milk, +1 yolks (5 total) and +1 tsp corn starch (3 tsp total)… worked great. Thanks for the thermometer tip, the custard set in a very obvious way right around 170F.
I’m so happy it was a success, Peter, and I appreciate your feedback about the swaps, thank you!