Description
A classic English Custard (Sauce Anglaise) recipe that is rich and creamy, perfect for serving over desserts.
Ingredients
Scale
- 2 cups whole milk
- 1 cup heavy cream
- 3/4 cup granulated sugar
- 1 teaspoon pure vanilla extract
- 5 large egg yolks
Instructions
- In a medium saucepan, combine the milk and heavy cream. Heat over medium heat until the mixture is hot but not boiling, stirring occasionally. Remove from heat and stir in the vanilla extract.
- In a separate bowl, whisk together the egg yolks and sugar until the mixture is pale and slightly thickened.
- Slowly pour the hot milk mixture into the egg yolk mixture, whisking constantly to temper the yolks.
- Return the combined mixture to the saucepan and cook over low heat, stirring constantly with a wooden spoon or spatula until the custard thickens enough to coat the back of the spoon, about 5-10 minutes. Do not let it boil.
- Once thickened, remove from heat and strain the custard through a fine-mesh sieve into a clean bowl to remove any cooked egg bits. Allow it to cool slightly before serving.
- For best results, chill the custard in the refrigerator for at least 2 hours before serving.
Notes
- For a richer flavor, try adding a pinch of salt or a tablespoon of bourbon or rum.
- You can substitute almond or coconut milk for a dairy-free version, though the texture may vary slightly.
- Serve it warm over desserts like pie or cake, or enjoy it cold with fresh berries.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Stovetop
- Cuisine: British
Nutrition
- Serving Size: 1 serving
- Calories: 210
- Sugar: 15g
- Sodium: 0mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 0g
- Protein: 3g
- Cholesterol: 210mg
Keywords: English Custard, Sauce Anglaise, custard recipe