Vanilla Custard (Crème Anglaise)

Kimberly Killebrew

A classic English vanilla custard, you'll love this creamy vanilla-infused sauce drizzled over your desserts!

4.50 from 12 votes

Prep Time 5

Cook Time 10

Total Time 15

Course condiment, Dessert

Cuisine dessert, english

Calories 1535 kcal

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

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.

Adjust the thickness of the sauce to serve your purpose by adding more or less cornstarch.

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