English Custard Sauce / Creme Anglaise

English Custard Sauce / Creme Anglaise

English custard sauce or creme anglaise – a classic topping for pies, cakes and fruit-based desserts – has a reputation for being tricky to master. There’s no need to be afraid of curdling your custard if you take it slow. The instructions in the following recipe will help you learn how to tell when your custard is ready. (Lacto-ovo)


6 egg yolks
3 tablespoons sugar
2 cups (500 ml) whole milk (or half and half for an even richer sauce)
1 teaspoon vanilla extract

In a heat-proof bowl with a capacity of at least a quart (a liter), whisk together egg yolks and sugar until the mixture is a lemony yellow color.

Over medium-high heat, bring the milk and vanilla extract to a simmer in a one-quart (one-liter) saucepan.

Slowly pour the warm milk into the egg and sugar mixture, stirring gently with a wooden spoon, so you warm the eggs gradually while avoiding curdling.

Pour the egg and milk mixture back into the saucepan and return to low heat. If you’re using an electric stove whose burners are slow to cool down, you may want to use a different burner than the one you used originally heat the milk.

Stir the mixture with a wooden spoon while you heat the mixture until it thickens. Once it starts to thicken, check often for doneness by tilting the pan slightly so that the mixture coats the side. Draw the tip of the spoon through the coating. If the trace you’ve drawn fills in, continue heating the sauce. If the trace remains clear, remove from the heat immediately.

Serve custard sauce warm or chilled with pies, cakes or other desserts.

Yield: approximately 2 cups (500 ml)

B-man :wink: