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    Home > Recipes > Custards

    Vanilla Bean Crème Anglaise

    Published: Nov 2, 2021 | Updated: May 13, 2022

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    This Vanilla Bean Crème Anglaise tastes like melted vanilla ice cream and is an amazing sauce for dipping brownies or cookies, or topping tarts, cakes and pies! 

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    Vanilla Bean Crème Anglaise

    Making anglaise is super easy and is the same process as making an ice cream base. Except there's an added bonus: no need to churn it or freeze it! While technically this recipe can be used to make ice cream, I wouldn’t suggest it because there isn’t enough fat and it will be icy. Trust me, I’ve tried! 

    YouTube video

    It is silky smooth and just the right amount of sweet! You can add your favorite alcohol and make a fun dipping sauce for a cookie plate. It’s an easy addition to make any dessert feel special! 

    Vanilla Bean Crème Anglaise

    One of my favorite things to do with Vanilla Bean Crème Anglaise is to dip warm chocolate chip cookies in it! I also us it to top my brownies and my Caramel Apple Tart! Think of it as an easy alternative to ice cream.

    custard sauce recipe

    This is super simple custard sauce. Also! It's a great custard sauce recipe for bread pudding and all your favorite decadent desserts. This custard sauce recipe yields an easy anglaise sauce to kick up your desserts a notch! A creme anglaise is a silky custard cream that will enchant your guests down to the last spoonful.

    Vanilla Bean Creme Anglaise on spoon

    Vanilla Bean Crème Anglaise

    Chef Lindsey
    This Vanilla Bean Crème Anglaise tastes like melted vanilla ice cream and is an amazing sauce for dipping brownies or cookies, or topping tarts, cakes and pies!
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    Prep Time 20 minutes
    Total Time 20 minutes
    Course Dessert
    Cuisine British, French
    Servings 5 people
    Calories 600 kcal

    Ingredients
     

    • 2 cups Heavy Cream
    • 2 cups Milk
    • 1 cup Sugar (divided)
    • ½ teaspoon Salt
    • 1 Vanilla bean (split and scraped)
    • 5 Eggs (large)
    US Customary - Metric

    Instructions
     

    • In a heavy bottomed sauce pot combine cream, milk, half the sugar, salt and vanilla beans and pods. Bring to a boil then remove from heat.
    • When your milk mixture is almost at a boil whisk together the eggs and remaining sugar until the eggs have lightened to a pale yellow.
    • Wisk ¼ of the milk mixture into the eggs. Repeat with another ¼ of the milk, then pour the egg mixture into the pot with the remaining milk mixture. Heat over medium-high heat, stirring constantly, until nappant or when the custard has reached 178°F on an instant-read thermometer. To test if your anglaise is nappant, run a finger through a thin layer on the back of a wooden spoon. If it holds a line and doesn’t run down to cover the clean space, you have reached nappant!
    • Strain into a bowl, cover with a piece of plastic wrap and cool in an ice bath. Be sure to cover the surface with plastic so it doesn’t get a skin.

    Video Instructions

    YouTube video
    Keyword creme anglaise, crème anglaise recipe, custard sauce recipe, vanilla custard sauce recipe
    Tried this recipe?Mention @cheflindseyfarr
    Vanilla Bean Crème Anglaise
    Vanilla Bean Crème Anglaise
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    Hi, I'm Lindsey! I am the baker, recipe developer, writer, and photographer behind Chef Lindsey Farr. I believe in delicious homemade food and the power of dessert! 

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