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Vanilla Crème Anglaise (Vanilla Custard Sauce)

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  • Total Time: 15 minutes
  • Yield: 2 cups 1x

Ingredients

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  • 1/2 cup granulated sugar
  • 4 egg yolks
  • 1 1/4 cups boiling milk
  • 1 tablespoon vanilla extract

Instructions

  1. In a large mixing bowl, gradually beat the sugar into the egg yolks. Beat 2-3 minutes until the mixture is pale yellow and forms ribbons (thickened just slightly enough so that when you lift the beater from the mixture, the liquid will fall back in the bowl forming a quickly-dissolving ribbon-like appearance on the surface of the mixture).
  2. While beating the yolk mixture,very slowly drizzle in the the boiling milk so that the yolks warm slowly without scrambling.
  3. Pour the mixture into a heavy-bottomed saucepan over medium heat, stirring slowly,scraping around the edges and bottom of the pan until the sauce thickens just enough to coat the back of a spoon. Do not allow to come to a simmer. (No warmer than 165 degrees.)
  4. Remove sauce from heat and pour through a fine mesh sieve. Stir in vanilla extract.
  5. Serve warm or cold.
  6. To chill the sauce: place bowl over a pan of ice water, stirring frequently until cooled. Cover and refrigerate.

Notes

Adapted slightly from Mastering the Art of French Cooking by Julia Child, Louisette Bertholle, and Simone Beck

Find it online: https://kitchenjoyblog.com/apple-charlotte-with-vanilla-creme-anglaise-vanilla-custard-sauce/