How to make Yummy Vanilla Custard Sauce (Creme Anglaise)
From sponge puddings to crumbles, cakes, trifles and so much more, a drizzling of this tasty yet easy to make vanilla custard sauce brings any of these desserts over the top! Such a versatile sauce that you'd use over and over again!
Servings 1 cup
Ingredients
- 1 cup milk
- 4 egg yolks
- 2 tbsp sugar
- 1/2 tsp vanilla extract
Instructions
- Pour the milk into a saucepan and heat up to medium just until bubbles begin to appear along the edges of the pan. As the milk heats up, in a bowl, whisk together the egg yolks and sugar until thickened and has a lemony color.
- Slowly pour in the hot milk into the egg mixture while stirring. Return the mixture to the saucepan and cook between low to medium heat (temperature should just be between low to medium and not higher or egg would curdle and cook), stirring constantly, just until the egg mixture is slightly thickened and coats the back of a spoon. Please see photo. That's what it looks like when the custard coats the back of the spoon - it should leave a mark when you run a finger across the back of the spoon. Immediately remove the saucepan from the heat.
- Strain the sauce in a sieve and then add the vanilla to the sauce. Serve the custard sauce with your favorite dessert either cold or warmed up.