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custard sauce recipe

Vanilla Bean Anglaise

  • Author: 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!


  • 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)


  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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