Vanilla Custard Sauce aka Creme Anglaise is silky, rich, sweet sauce full of beautiful vanilla flavor. Perfect with fresh berries and cakes.

This decadent French pouring Sauce is the perfect way to elevate simple Fruit Desserts like Tarte Tartin and Berry Fruit Salad.

Sabrina’s Vanilla Custard (Creme Anglaise) Recipe

With its beautiful vanilla aroma and rich, creamy texture, Crème Anglaise will elevate your favorite desserts. It may seem daunting at first, but once you master it, you’ll realize that the art of creating this fancy sauce lies in the simplicity and precision of its preparation. This foolproof, easy to follow recipe will have you making this sophisticated pouring custard in no time.

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Ingredients

Instructions

In a medium bowl whisk eggs well with ¼ cup sugar.
In a medium saucepan add the rest of the sugar, heavy cream, whole milk, vanilla extract and salt on medium heat.
Whisk non-stop and bring to a simmer, then reduce heat to low.
Add ½ cup vanilla mixture in a very slow thin stream to the egg yolks while whisking quickly (do not stop whisking).
Pour the egg/custard mixture back into the pot slowly while whisking constantly.
Cook until mixture is thickened, about 8-10 minutes (do not let boil or milk will taste scalded).
Turn off heat and pour into a metal bowl or other heat proof bowl.
Let cool completely, then refrigerate until chilled (unless you want to serve warm – like over a toffee cake) and serve with a ladle or spoon over your favorite dessert.