Custard Sauce
Submitted by anamariavelez
A classic French-style custard sauce (crème anglaise) with egg yolks, cinnamon-infused milk, and vanilla. Silky, pourable, and pairs with any warm dessert.
YIELD
1 servingsPREP
10 minCOOK
20 minREADY
30 minThis is crème anglaise by another name. A velvety, pourable custard sauce made from egg yolks, sugar, cinnamon-steeped milk, and vanilla.
It’s the kind of sauce that turns a simple apple brown betty, bread pudding, or warm cake into something truly special. Pour it cold over a warm dessert and the contrast is everything.
The technique is straightforward but demands your attention. Temper the hot milk into the yolks slowly, then stir over gentle heat until it coats the back of a spoon. Walk away or crank the heat and you’ll have scrambled eggs.
Chef Tips
- Never let the sauce boil. The second it bubbles, the eggs curdle. Low and steady wins here.
- Test doneness by dragging your finger across the back of the coated spoon. If the line holds, it’s ready.
- Strain through a fine mesh sieve to catch any bits of cooked egg or cinnamon bark.
- Chill completely before serving. The sauce thickens as it cools.
Ingredients
Directions
Bring milk to boil with cinnamon in sauce pan.
Meanwhile, whisk egg yolks with sugar in bowl.
Gradually whisk in hot milk.
Return to sauce pan and cook over medium heat, stirring constantly, just until mixture coats back of spoon.
DO NOT BOIL Strain, stir in vanilla.
Refrigerate until cold.
Makes 1 ¾ cups.
Serve with Apple Brown Betty.
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