Homemade Vanilla Custard Sauce, Easy and Creamy
Easy custard sauce, also known as crème anglaise, is a silky, vanilla-infused dessert sauce.
Perfect with cakes, tarts, or fruit, it delights with its velvety texture and authentic flavor
Homemade foolproof vanilla custard sauce
Vanilla custard sauce, or crème anglaise, is a classic that never goes out of style.
Just a spoonful can turn an ordinary dessert into something elegant and unforgettable.
With its silky texture and subtle vanilla aroma, this sauce adds a touch of refinement whether you’re pouring it over a rich chocolate cake, spooning it alongside a bowl of fresh berries, or serving it with a delicate tart.
It is also the essential finishing touch for the traditional floating island dessert, where it balances the sweetness of the caramel.
Unlike pastry cream, which is thick and spoonable, custard sauce is light, smooth, and easily pourable, making it one of the most versatile staples in the world of homemade desserts.
Ingredients for a Perfect Custard Sauce
- 300 ml whole milk – whole milk adds richness and creaminess. For a lighter version, you may use semi-skimmed milk.
- 4 egg yolks – fresh egg yolks give the custard its silky texture and natural golden color.
- 90 g sugar – balances the delicate vanilla flavor; you can adjust the amount to taste or use cane sugar for a caramel note.
- 1 vanilla bean – the star ingredient. Choose a plump, glossy pod; split and scrape the seeds to release maximum aroma. (Vanilla extract can be added at the end if you prefer.)
Step-by-Step Instructions for a fool proof vanilla custard
- Whisk yolks and sugar until pale, smooth, and slightly foamy. This “blanching” step lightens the sauce and improves texture.
- Infuse the milk with vanilla by gently heating it with the split bean. Do not boil.
- Temper the eggs by pouring the hot milk slowly over the yolk mixture while whisking vigorously to prevent scrambling.
- Cook the custard by returning the mixture to the pan. Stir constantly with a wooden spoon or spatula over low heat. Never exceed 100 °C (212 °F).
- Check the consistency: the custard is ready when it coats the back of a spoon.
- Cool down: pour into a clean bowl, let it cool at room temperature, then refrigerate before serving.
Tips for Success
- Always use low heat and stir continuously to avoid curdling.
- For a lighter custard, reduce the sugar slightly if serving with sweet cakes.
- If you’re worried about overheating, cook the custard gently in a bain-marie (water bath)—slower but safer.
- To achieve a perfectly smooth sauce, pass it through a fine sieve before cooling.
How to Store, Reheat, and Use Custard Sauce
– Storage: keep in an airtight container in the refrigerator for 2–3 days. Do not freeze, as the texture separates.
– Reheating: warm gently over a bain-marie or very low heat, stirring constantly. Add a splash of milk if it thickens too much.
FAQ: Your Questions Answered
– How do I thicken custard sauce? Cook gently over low heat, stirring constantly. It thickens naturally until it coats the back of a spoon.
– What if my custard curdles? Remove from heat immediately and blend or pass through a sieve. Adding a tiny pinch of flour at the start can also help stabilize it.
– Why is my custard too runny? It likely wasn’t cooked long enough. Continue cooking gently, without boiling, until it reaches the right consistency.
– Can custard sauce be frozen? No, freezing ruins the texture. Always store in the fridge and consume within 2–3 days.
– Can I flavour custard with something other than vanilla? Yes! Try coffee, citrus zest, caramel, or even chocolate for a twist.
Other desserts to try
Homemade Vanilla Custard Sauce Recipe (Crème Anglaise) – Smooth and Easy to Make
- Total Time: 22 minutes
- Yield: 500 ml 1x
Description
Easy crème anglaise, also known as custard, is a smooth vanilla-flavored sauce. Perfect for pairing with cakes, tarts, or fruit, it captivates with its velvety texture and authentic taste.
Ingredients
- 300 ml milk → 1 ¼ cups
- 4 egg yolks
- 90 g sugar → ½ cup
- 1 vanilla bean
Instructions
- Whisk the egg yolks and sugar until you get a smooth, pale, and slightly foamy mixture.
- Split the vanilla bean in half and gently infuse it with the milk over low heat.
- Slowly pour the hot milk over the egg-sugar mixture while whisking vigorously.
- This step tempers the eggs and prevents them from cooking too quickly.
- Transfer the mixture back into the saucepan.
- Return to low heat and cook, stirring constantly with a wooden spoon; the temperature must not exceed 100 °C.
- When the custard coats the back of a spoon, it’s ready.
- Pour into a bowl and let it cool.
- Prep Time: 10 min
- Cook Time: 12 min
- Category: dessert
Nutrition
- Serving Size: 100 g
- Calories: 150 kcal
