Classic Crème Anglaise (Vanilla Custard Sauce)
A classic vanilla custard sauce, made with milk for a rich and creamy texture, is ideal for drizzling over cakes, fruits, or ice cream.
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Instructions
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Fill a large bowl with ice water.
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Beat 6 egg yolks until smooth, then whisk in 1/2 cup sugar until yolks are pale and sugar is incorporated.
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Heat 2 cups milk in a double boiler to 180 F; gradually whisk the hot milk into the egg mixture.
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Return custard to the double boiler and stir continuously until it reaches 185 F and thickens.
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Place the double boiler top in the ice bath. Stir in 1 1/2 teaspoons vanilla extract and continue stirring occasionally until fully cooled.
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Serve over cakes, pies, fruit tarts, or ice cream.