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Sweet Sauces and Creams

Custard Sauce (Crème Anglaise)

Custard sauce, or crème anglaise, is a pouring custard of egg yolks, milk and sugar, served warm or cold with cakes, cookies and puddings.
Recipe Custard Sauce (Crème Anglaise)
  • Difficulty Easy
  • Preparation 25 minutes
  • Cooking 20 minutes
  • Servings for 4 people

Custard Sauce is a pouring custard similar to Pastry Cream, but much runnier. The ingredients are very similar, but unlike Pastry Cream, Crème Anglaise contains no flour. Custard can be served warm or cold, depending on your taste, what you’re serving it with and the season.

This custard is perfect with simple cookies such as Pinwheel Cookies, but you can also pour it over a Chocolate Cake or a slice of Homemade Pandoro. Now let’s get straight to the Custard Sauce recipe.

Ingredients for 4 people

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Method

  1. To make the Custard Sauce, heat the milk in a small saucepan with the vanilla powdered sugar and bring it to a gentle boil, then turn off the heat and keep it warm. In a medium bowl, whisk the egg yolks with the sugar. Pour the milk into the bowl in a slow stream and stir to combine.
  2. Cook over low heat, stirring constantly, until the custard thickens without boiling. Turn off the heat and let the Custard Sauce cool before using or serving it. Finally, remember to download our App with exclusive content and fewer ads!

Variations and Alternatives

To make Lemon Custard Sauce, add grated Lemon Zest to the recipe.

Storage

You can store the Custard Sauce in the fridge for a couple of days, in a bowl with plastic wrap pressed directly onto the surface.

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