Creme Anglaise Recipe (French Vanilla Custard Sauce)

Ingredients

• 1 cup whole or 2% milk
• 1 cup heavy cream (look for at least 30% fat)
• 5 large egg yolks
• 6 tbsp granulated sugar (75g)
• 1 vanilla bean (Bourbon vanilla is my favorite)

Instructions

1. 1

   Pour the milk and cream into a saucepan. Split the vanilla bean, scrape out those gorgeous seeds, and toss both the seeds and the pod into the liquid. Heat until it just starts to simmer, ideally reaching 82°C–84°C (180°F–183°F).

2. 2

   While the milk warms, whisk your egg yolks and sugar vigorously in a separate bowl. Keep going until the mixture turns pale, thick, and wonderfully frothy.

3. 3

   Once the milk is simmering, pour one ladleful onto the egg and sugar mixture while whisking constantly. This "tempers" the eggs so they stay smooth and don't scramble!

4. 4

   Pour the whole mixture back into the saucepan over medium-low heat. This is where the love comes in! Stir constantly with a wooden spatula, tracing a "figure-8" along the bottom to ensure nothing sticks. Important: Never let it boil or exceed 82°C–84°C (180°F–183°F).

5. 5

   Your Crème Anglaise is ready when it coats the back of a spoon.

6. 6

   Immediately transfer the sauce into a clean bowl. (Optional) Place the bowl inside a larger one filled with ice cubes to stop the cooking process instantly and keep the texture silky smooth.