Equipment
Ingredients
Custard Base
- 5 egg yolk, room temperature
- 130 g sugar
- 480 ml milk
- ½ g salt, fine
- 15 ml kirschwasser
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 112 kcal
- Protein
- 3 g
- Carbohydrates
- 16 g
- Fat
- 4 g
- Fiber
- 0 g
- Sugar
- 15 g
- Sodium
- 44 mg
- Saturated Fat
- 2 g
- Monounsaturated Fat
- 1 g
- Polyunsaturated Fat
- 0 g
- Cholesterol
- 102 mg
- Potassium
- 73 mg
- Calcium
- 66 mg
- Iron
- 0.3 mg
- Magnesium
- 5 mg
- Phosphorus
- 75 mg
- Zinc
- 0.4 mg
- Vitamin A
- 56 mcg
- Vitamin D
- 1.1 mcg
- Vitamin E
- 0.3 mg
- Vitamin K
- 0 mcg
- Vitamin B6
- 0.1 mg
- Vitamin B12
- 0.4 mcg
- Thiamin
- 0.04 mg
- Riboflavin
- 0.13 mg
- Niacin
- 0.1 mg
- Folate
- 16 mcg
- Water
- 47 g
Sources: Aggregated Public Data, USDA FoodData Central
Method
In a mixing bowl, combine the egg yolks and sugar. Whisk vigorously until the mixture becomes thick and turns a pale yellow color.
Pour the milk into a saucepan and heat over medium heat until it reaches approximately 80°C (176°F), just before it begins to boil.
Gradually pour the hot milk into the egg yolk mixture in a slow stream while whisking constantly to temper the eggs.
Return the combined mixture to the saucepan. Cook over medium-low heat, stirring constantly with a wooden spoon until the sauce reaches 82°C (180°F) and is thick enough to coat the back of the spoon.
Remove the pan from the heat and place it into a basin of cold water. Continue stirring until the custard cools to room temperature.
Stir in the kirschwasser and salt if using. Refrigerate for at least one hour before serving.
Chef's Notes
- Use fresh, high-quality egg yolks for the best flavor and color. The richness of the custard is directly tied to the quality of your eggs.
- Temper the eggs gradually and consistently. Adding the hot milk too quickly or without constant whisking is the primary cause of scrambled eggs in custard.
- The 'nappe' stage (coating the back of a spoon) is crucial. Use a thermometer for accuracy, but also trust the visual cue of the spoon's coating.
- Cooling the custard quickly in an ice bath stops the cooking process immediately, preventing overcooking and ensuring a silky smooth texture.
- The kirschwasser adds a subtle floral note that complements the richness of the custard. Adjust the amount to your preference or omit if serving to those who avoid alcohol.
Storage
Refrigerator: 3 days — Store 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 allow it to boil.
Troubleshooting
Custard is lumpy or grainy
Cause: The mixture overheated or boiled, causing the egg proteins to scramble.
Fix: Immediately pour through a fine-mesh sieve and blend with an immersion blender.
Prevention: Maintain low heat and use a thermometer to stay below 84°C.
Sauce is too thin
Cause: The custard was not cooked long enough to reach the necessary thickening temperature.
Fix: Return to low heat and continue stirring until it coats the back of a spoon.
Prevention: Ensure the mixture reaches at least 80°C.
Cultural Context
Sauce Anglaise, or English custard, is a foundational element in French patisserie and cuisine. While its name suggests English origins, it was refined and elevated by French chefs, becoming a versatile sauce used to accompany a wide array of desserts, from fruit tarts to cakes and puddings.
