Best 4 Creme Anglaise Vanilla Custard Sauce Recipes

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Indulge in the velvety smoothness of crème anglaise, a classic vanilla custard sauce that elevates any dessert. With its rich, creamy texture and delicate vanilla flavor, crème anglaise is the perfect accompaniment to cakes, pies, and fresh fruits. This versatile sauce can also be enjoyed on its own as a delightful dessert. Our collection of crème anglaise recipes offers a variety of options to suit your taste and skill level.

Our basic crème anglaise recipe provides a solid foundation for this classic sauce. Follow the step-by-step instructions to create a smooth and flavorful custard that will impress your friends and family. If you're looking for a richer, more decadent version, try our crème anglaise with heavy cream recipe. This sauce is perfect for special occasions or when you want to treat yourself to something truly luxurious.

For a lighter, healthier option, our crème anglaise with almond milk recipe is a great choice. Made with almond milk instead of heavy cream, this sauce is lower in calories and fat but still delivers on flavor. Our crème anglaise with cornstarch recipe is a great option for beginners. Cornstarch is used as a thickener in this recipe, making it easier to achieve a smooth and lump-free sauce.

Finally, our crème anglaise with chocolate recipe is a chocolate lover's dream. This rich and decadent sauce is perfect for topping chocolate cakes, brownies, and ice cream. With so many delicious options to choose from, you're sure to find the perfect crème anglaise recipe to satisfy your cravings.

Let's cook with our recipes!

CREME ANGLAISE (VANILLA CUSTARD SAUCE)



Creme Anglaise (Vanilla Custard Sauce) image

Provided by Food Network

Categories     dessert

Yield 1 1/2 cups

Number Of Ingredients 5

2 cups whole milk
1/4 cup granulated sugar
1 vanilla bean, scraped
4 large egg yolks
2 tablespoons Jamaican rum

Steps:

  • In a 2-quart heavy saucepan bring 2 cups of the milk, 2 tablespoons of the sugar, and the scraped vanilla bean to a boil over medium heat.
  • In a large bowl, whisk together the egg yolks and remaining 2 tablespoons of sugar. Slowly pour 1 cup of the hot milk mixture, whisking constantly, into the egg yolk-sugar mixture. (Do not pour the entire yolk-sugar mixture into the boiling milk mixture, as it will curdle the eggs.) Whisk in the remaining milk. Pour the milk-yolk mixture into the saucepan and cook over medium heat, stirring constantly, until the mixture coats the back of a spoon. Do not boil.
  • Remove from the heat and stir in the rum. Strain the mixture through a fine wire sieve into a heat--proof bowl. Place the sauce in an ice bath. When cool, transfer the sauce to a bowl. Cover the surface with plastic wrap and chill in the refrigerator, until ready to use. Sauce will keep in the refrigerator for 4 to 5 days if well sealed.

CREME ANGLAISE ( VANILLA CUSTARD SAUCE)



Creme Anglaise ( Vanilla Custard Sauce) image

A rich silky vanilla custard sauce to serve with poached fruits, cakes and puddings, creme anglaise is very easy to make. But remember, once the egg yolks are added, the sauce must never come to a boil or the eggs will curdle. It is useful to have on hand a large bowl filled with ice cubes into which you can plunge the saucepan and stop the cooking immediately.

Provided by Bev I Am

Categories     Dessert

Time 40m

Yield 2 1/2 cups

Number Of Ingredients 5

1 1/2 cups milk
1/2 cup heavy cream (or whipping cream)
1/2 vanilla beans, split legthwise or 1 teaspoon vanilla extract
4 large egg yolks
1/2 cup sugar

Steps:

  • Pour the milk and cream into to medium-sized saucepan.
  • If using vanilla bean, scrape the seeds into the pan and then add the bean itself.
  • Heat the milk until bubbles appear around the edge.
  • Remove the pan from the heat and set aside for 15 minutes to let the milk absorb the vanilla.
  • Remove and discard the bean.
  • Beat the egg yolks with the sugar and vanilla extract, if using, until light and foamy, about 3 minutes.
  • Starting with a few tablespoons, very gradually stir in the hot milk.
  • Return the mixture to the saucepan and cook over medium heat, stirring constantly with a wooden spoon, until the custard starts to thicken slightly.
  • Be very careful not to let the custard come to a boil or it will curdle.
  • Allow the custard to cool completely and refrigerate.
  • Variation: Flavor your custard with the grated zest of 1/2 lemon or orange instead of the vanilla.
  • Or add a TBS or so of Grand Marnier, kirsch, or Kahlua to the finish custard.

VANILLA CUSTARD SAUCE (CREME ANGLAISE)



Vanilla Custard Sauce (Creme Anglaise) image

Provided by Molly O'Neill

Categories     sauces and gravies, dessert

Time 30m

Yield 2 cups

Number Of Ingredients 5

2 cups milk
1 vanilla bean, split
4 egg yolks
1/4 cup sugar
Pinch salt

Steps:

  • In a saucepan, combine the milk and vanilla bean and bring just to a boil. Remove from the heat, cover and allow to sit 10 minutes. Meanwhile, in a medium bowl, whisk together the yolks, sugar and salt until thick and light-colored, and set aside.
  • Discard the vanilla bean and very slowly whisk the hot milk into the yolk mixture. Return the mixture to the saucepan, set over medium-low heat and cook, stirring constantly, until the custard thickens just enough to coat the back of the spoon, about 10 minutes. (Do not overcook or the custard will curdle.)
  • Immediately remove from the heat and strain through a fine-mesh sieve into a clean bowl. Serve warm or chilled. (If necessary, rewarm the sauce in the top of a double boiler set over barely simmering water.)

Nutrition Facts : @context http, Calories 170, UnsaturatedFat 3 grams, Carbohydrate 19 grams, Fat 8 grams, Protein 6 grams, SaturatedFat 4 grams, Sodium 132 milligrams, Sugar 19 grams

CRèME ANGLAISE (VANILLA CUSTARD SAUCE)



Crème Anglaise (Vanilla Custard Sauce) image

Categories     Sauce     Egg     Dessert     Quick & Easy     Vanilla     Gourmet

Number Of Ingredients 4

6 large egg yolks
3 tablespoons sugar
2 cups half-and-half
1 teaspoon vanilla

Steps:

  • In a bowl beat together the yolks and the sugar until mixture is light and forms a ribbon when the beater is lifted. Add the half-and-half, scalded, in a stream, stirring, transfer the custard to a heavy saucepan, and cook it over moderately low heat, stirring, until it thickens, but do not let it boil. Remove the pan from the heat and stir in the vanilla. Strain the custard through a fine sieve into a metal bowl set in a bowl of ice, let it cool, stirring occasionally, and chill it, covered.
  • Makes about 3 cups.

Tips:

  • Use a heavy-bottomed saucepan to prevent the custard from scorching.
  • Stir the custard constantly to prevent it from curdling.
  • Do not boil the custard, as this will cause it to curdle.
  • Strain the custard through a fine-mesh sieve to remove any lumps.
  • Chill the custard for at least 4 hours before serving, to allow the flavors to develop.
  • Serve the custard with fresh fruit, berries, or a dollop of whipped cream.

Conclusion:

Crème anglaise is a delicious and versatile sauce that can be used in a variety of desserts. It is easy to make and can be tailored to your own taste preferences. With a little practice, you will be able to make perfect crème anglaise every time.

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