Creme Anglaise(Vanilla Custard Sauce)
Creamy vanilla custard sauce with rich egg and vanilla flavors, perfect for drizzling over desserts or serving alongside fruit, suiting those craving a smooth, indulgent treat.
Ingredients
Instructions
- In a bowl, beat together the yolks and the sugar until the mixture is light and forms a ribbon when the beater is lifted.
- Add the scalded half and half in a stream, stirring constantly.
- Transfer the custard to a heavy saucepan and cook 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, then cover and chill.
Tips & Substitutions
For a richer flavor, consider adding a pinch of salt to balance the sweetness. If you don't have half and half, you can substitute with equal parts whole milk and heavy cream. Make sure to stir constantly while cooking to prevent curdling, and use a thermometer to ensure the custard reaches about 170°F for optimal thickness.
Serving Suggestions
Crème anglaise is delightful drizzled over desserts like chocolate cake or served alongside fresh berries. It pairs beautifully with Alyssa'S Norwegian Lefse for a unique twist. For an elegant presentation, consider serving it in small cups or ramekins as a dip for cookies or pastries.
Storage & Reheating
Store any leftover crème anglaise in an airtight container in the refrigerator for up to 3 days. If you need to reheat it, do so gently over low heat, stirring frequently to prevent separation. You can also serve it cold or warm, depending on your preference.
Nutrition & Diet Analysis (per serving)
Each serving of Creme Anglaise(Vanilla Custard Sauce) contains roughly 1014 calories, with 17g protein, 205g carbohydrates, and 13g fat. It is an excellent source of vitamin C (65% of the Daily Value), calcium (38% of the Daily Value), and protein (34% of the Daily Value), and a good source of vitamin A. Note that it is relatively high in sodium, at 578mg per serving (25% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make crème anglaise ahead of time?
Yes, you can prepare crème anglaise in advance. Simply cool it completely, cover it, and refrigerate. It will keep well for up to 3 days. Just remember to stir it before serving to restore its smooth consistency.
What can I use if I don’t have vanilla extract?
If you don't have vanilla extract, you can substitute with 1/2 a vanilla bean. Split the bean and scrape the seeds into the custard mixture for a more intense flavor. Alternatively, almond extract can be used for a different but still delicious profile.
How do I know when the custard is done cooking?
The custard is done when it thickens enough to coat the back of a spoon. You can test this by running your finger through the custard on the spoon; if it holds its shape, it's ready. Be careful not to let it boil, as this can cause it to curdle.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).