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Crème anglaise (vanilla custard sauce)

Creme Anglasie on the back of a spoon over a saucepan.
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Crème anglaise, or English cream, is a classic French vanilla custard sauce made with just three basic ingredients (milk, egg yolks, and sugar) plus vanilla. This flourless pouring custard is cooked gently until it coats the back of a spoon, and it is naturally gluten-free.

Ingredients

Scale
  • 2 cups (500 ml) whole milk
  • 1 vanilla bean
  • 2/3 cup (75 g) icing (powdered) sugar
  • 5 large egg yolks

Instructions

  1. Split the vanilla bean in half and scrape the seeds with the tip of a small knife. In a medium bowl, whisk egg yolks and icing sugar with a hand whisk.
  2. Pour milk into a heavy, medium saucepan and add vanilla seeds from an empty pod. Bring the milk to a boil over medium heat. Remove the milk from the heat, cover the pot with a lid, and infuse for 10-20 minutes. Remove the empty pod.
  3. Temper the egg yolks by gradually pouring 1/3 of the hot milk mixture through a fine sieve into the egg yolk mixture, stirring constantly. Return the eggs and milk mixture back to the saucepan (with the rest of the milk) over low heat and stir constantly with a hand whisk or a wooden spoon.
  4. The custard is cooked when you draw a horizontal line with your finger in the spoon that it does not close (this is called cooking à la nappe) or when the instant-read thermometer reaches a temperature of 180°F (82°C). Don't exceed 185°F (85°C); otherwise, the eggs will coagulate, forming visible lumps in the custard. 

    Pro tip: One of the best ways to avoid overcooking the custard is to remove it from the heat once it reaches 174°F (79°C). While in the pot, it will continue cooking and raise the temperature by 5-6°C. Using a cooking thermometer is a must.

  5. Optionally, strain the vanilla custard through a fine-mesh sieve to remove any lumps. Transfer the custard from the hot pot to a dish to stop it from cooking further. Use it immediately or cover it with a piece of plastic wrap in contact (it has to touch the surface of the sauce), and refrigerate.

Notes

  1. Opt for a good-quality heavy-bottomed saucepan to ensure better heat distribution.
  2. To prevent sudden coagulation and the formation of lumps, it is essential to pour the hot milk over the yolk and sugar mixture gradually.
  3. Cooking time varies, but you must cook the custard over low heat. Don't let it boil; otherwise, lumps will form.
  4. To avoid overcooking custard, use a cooking thermometer or cook it in a double boiler.
  5. To speed up cooling, place the bowl inside a larger bowl filled with ice water or ice cubes (an ice bath), and stir constantly by winnowing (drawing a figure of eight with a spatula) until the custard cools.

Nutrition

Find it online: https://www.bakinglikeachef.com/creme-anglaise-vanilla-custard-sauce/