Sunday, April 26, 2009

Creme Anglaise Or Custard Sauce: A Frugal Recipe

Simply Delicious Sunday

Creme Anglaise, is not really English and some French chefs have wanted to rename it creme a glacer or cream to freeze, as it is the basis for making ice creams, but old habits die hard. This is one of the easiest desserts you can possibly make and it is a master recipe which can therefore be used for numerous other desserts. It is also very inexpenssive, so if the economy is hitting your family hard, this is the perfect answer to let your loved ones still feel special and unaware of difficult times. Simply a delicious winner, anyway you look at it.

Creme Anglaise or Custard Sauce

Serves 6
2 cups milk
4 egg yolks
1/3 cup sugar
1 teaspoon vanilla extract

Add your milk and vanilla to a saucepan and bring to a boil. Remove from heat. Wisk yolks and sugar in a heatproof bowl until the mixture is thick and pale yellow. It should form a ribbon when you lift up your whisk. Slowly whisk in half of the hot vanilla milk. Then the other half of the vanilla milk while you continue to whisk. Return to the saucepan and stir continuously with a wooden spoon over a low heat making sure the mixture does not come to a boil. Stir until the custard is thick enough to leave a clear trail when you pass your finger across the back of the wooden spoon. Remove the custard from heat and strain it into a serving bowl. Stir occasionally as it cools to prevent a skin from forming across the surface. Serve at room temperature. (Although it's really good warm too! :-) Yum!)

Enjoy! And be sure to visit all the Simply Delicious Sunday participants at Tamy's 3 Sides Of Crazy.

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  1. Hello Joy.
    Wow -- I think I can make this one easily! I have this fear of making desserts as I am not really good at it. But this one is worth a try and I'll let you know the result :)

    Enjoy your weekend.

    We Ate This!

  2. Sreisaat: No need to fear this dessert. And it is the base for lots of other desserts so you'll be able to easily make quite a few others too. Do let me know how it went. :-) Wishing you a great week-end too.

  3. You are right, this is a wonderful start to many yummy desserts. I often will use evaporated milk instead of fresh. It's always handy and it is creamier than the nonfat milk I buy.

  4. Kristen: Really? I never tried it with evaporated milk. Thank you for this tip. Creamy is always good. I will have to try it.

  5. Yum!

    J'adore creme anglaise, and this recipe is too easy not to try it! I made it once before years ago and I remember that being a fussy recipe--not so much, this. I bet I could use this as an ice cream base, too.

  6. Amanda: You absolutely could use this as a base for your ice cream recipes! :-)

  7. Wonderful! I have been wanting to find a creme anglais recipe! I used to work at a little French restaurant in Santa Barbara that served it with their waffles in the morning... heaven!

  8. This sounds amazing! I can't wait to get home and try it. My post is ready for VRT, but the connection here at SIL's house is sketchy so I'll try to get back on tomorrow too.

  9. Nicole: Creme Anglaise, waffles and Santa Barbara -- yes that would be heavenly.

    Tamy: Thank you Tamy. You are always so organized, even when you are on vacation. Your post is linked to VRT. :-)

  10. Hi Joy,
    This sounds so easy, maybe I can make it too. I've tried before and it was a total bust! Have a great day!!



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