Equipment
Ingredients
Custard Base
- 250 ml whole milk
- 1 vanilla bean, split lengthwise and seeds scraped
- 3 egg yolks, room temperature
- 50 g granulated sugar
- 1 g kosher salt, fine
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 53 kcal
- Protein
- 2 g
- Carbohydrates
- 6 g
- Fat
- 2 g
- Fiber
- 0 g
- Sugar
- 6 g
- Sodium
- 52 mg
- Saturated Fat
- 1 g
- Monounsaturated Fat
- 1 g
- Polyunsaturated Fat
- 0 g
- Cholesterol
- 62 mg
- Potassium
- 39 mg
- Calcium
- 35 mg
- Iron
- 0.2 mg
- Magnesium
- 3 mg
- Phosphorus
- 42 mg
- Zinc
- 0.2 mg
- Vitamin A
- 32 mcg
- Vitamin D
- 0.6 mcg
- Vitamin E
- 0.2 mg
- Vitamin K
- 0 mcg
- Vitamin B6
- 0.0 mg
- Vitamin B12
- 0.2 mcg
- Thiamin
- 0.02 mg
- Riboflavin
- 0.07 mg
- Niacin
- 0.0 mg
- Folate
- 9 mcg
- Water
- 25 g
Sources: Aggregated Public Data, USDA FoodData Central
Method
Prepare an ice bath by filling a large mixing bowl halfway with ice cubes and cold water. Set a slightly smaller, clean mixing bowl inside the ice bath and place a fine mesh sieve over the top.
In a medium saucepan, combine the whole milk, scraped vanilla bean seeds, and the empty vanilla pod. Heat over medium heat until it just begins to simmer and steam rises from the surface, reaching about 80 degrees Celsius (175 degrees Fahrenheit). Do not let it boil.
While the milk is heating, vigorously whisk the egg yolks, granulated sugar, and kosher salt in a separate mixing bowl until the mixture is thick, pale yellow, and falls in ribbons when the whisk is lifted.
Remove the milk from the heat. Discard the vanilla pod. Slowly pour a thin stream of the hot milk into the egg yolk mixture while whisking constantly to temper the eggs, preventing them from scrambling.
Pour the tempered egg and milk mixture back into the saucepan. Cook over low heat, stirring constantly with a silicone spatula, making sure to scrape the bottom and sides of the pan. Cook until the sauce thickens slightly and reaches exactly 82 degrees Celsius (180 degrees Fahrenheit).
Immediately pour the hot custard through the prepared fine mesh sieve into the bowl set over the ice bath to halt the cooking process instantly.
Stir the custard gently over the ice bath until it reaches room temperature. Press a piece of plastic wrap directly onto the surface of the custard and transfer to the refrigerator to chill completely before serving.
Chef's Notes
- Always have an ice bath ready before you begin the cooking process. Carryover cooking is the most common reason a perfect custard turns into scrambled eggs.
- Using a silicone spatula instead of a whisk during the final stove phase prevents foam from forming on the surface, allowing you to accurately judge the nappe consistency and take temperature readings.
- If using vanilla bean paste or extract instead of a whole pod, add it after the custard has been removed from the heat and strained to preserve the delicate volatile flavor compounds.
- For an even richer sauce, substitute up to half of the milk with heavy cream, though classical Creme Anglaise relies predominantly on milk for its pouring consistency.
Storage
Refrigerator: 3 days — Store in an airtight container with plastic wrap pressed directly against the surface to prevent a skin from forming.
Reheating: Serve chilled or gently warm over a double boiler. Do not microwave.
Troubleshooting
Sauce is grainy, lumpy, or looks like scrambled eggs
Cause: The custard exceeded 85 degrees Celsius or was not stirred constantly, causing the egg proteins to coagulate too tightly.
Fix: Immediately pour the sauce into a high-speed blender and blend on high for 30 seconds, then strain. It will not be perfect but can be rescued from minor curdling.
Prevention: Cook over low heat, stir constantly scraping the bottom of the pan, and use an instant-read thermometer to pull it at exactly 82 degrees Celsius.
Sauce is too thin
Cause: The sauce was removed from the heat before reaching 82 degrees Celsius, or not enough egg yolk was used.
Fix: Return to the stove over very low heat and continue to cook and stir until the proper temperature is reached.
Prevention: Ensure accurate temperature measurement and cook until nappe consistency is achieved.
Cultural Context
Creme Anglaise translates literally to English cream. It is a foundational pillar of classical French pastry, serving as the liquid base for ice creams, bavarois, and mousses. It also stands beautifully alone as a luxurious pouring custard for traditional desserts like Ile Flottante.
