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custard sauce recipe

Vanilla Bean Anglaise


  • Author: Lindsey

Description

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!


Ingredients

Scale
  • 2 c Heavy Cream
  • 2 c Milk
  • 1 c Sugar, divided
  • ½ t Salt
  • 1 ea Vanilla bean, split and scraped
  • 5 ea Eggs (large)

Instructions

  1. 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. 
  2. 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. 
  3. 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!  
  4. 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.

Keywords: custard sauce recipe, crème anglaise recipe, vanilla custard sauce recipe, creme anglaise

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