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Creme Anglaise (Custard Sauce)


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Creme Anglaise (Custard Sauce) 0 Picture


  • 1/2 cup granulated sugar
  • 4 egg yolks , room temperature
  • 1 tsp cornstarch optional
  • 1 3/4 cup boiling milk
  • Flavorings
  • 1 tbsp vanilla
  • or
  • 1 tsp vanilla with 1 tbsp rum or kirsch or cognacor orange liquer
  • or
  • 2-3 ounces or squares of semisweet baking chocolate melted in boiling milk and i tsp vanilla stirred into finished sauce



Step 1

1.Gradually beat the sugar into the egg yolks with elctric mix master or wire whisk and continue to beat until the mixture is pale yellow and form a ribbon(when a bit is lifted in the beater,it will fall back into the bowl ( 2-3 minutes) Do not beat beyond this point or the egg yolks may become granular
2.Beat in optional cornstarch if desired
3. While beating the egg yolk mixture, very gradually pour the boiling milk in a thin stream so that the egg yolks are slowly warmed
4. Pour the mixture into a heavy saucepan and set over moderate heat, stirring slowly and continously with a wooden spoon and reaching all over the bottom and sides of the pan, until the sauce thickens just enough to coat the spoon with a light creamy layer. Do not let the custard come anywhere near a simmer. Maximum temperatue usibng a candy thermometer is 165 w/o starch and 170 with cornstarch. remove from heat and beat for 1- 2 minutes off heat to cool it. Strain through a fine sieve and beat in one of the flavorings

To serve hot:Keep the sauce over warm but not hot water. if you wish you can beat in 2 tbsp unsalted butter just prior to serving
to serve cold: Set the saucepan in pan of cold water and stir frequently until cool. then cover and chill


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