Vanilla Custard Sauce (Creme Anglaise)

5.0(60)

by Molly O'Neill

Sauces And Gravies, Dessert

Servings

2 cups

Total time

30 min

Calories / serving

170 kcal

Ingredients (5)

serves

Instructions (3 steps)

01In 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.
02Discard 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.)
03Immediately 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.)

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Rich recipe — supports nutrition-aware planning.