Servings: 12 Prep: 1 min Cook: 15 min Total: 16 min
Crème Anglais is a smooth, sweet and custardy vanilla sauce, probably coming from Ancient Rome who would use eggs as a thickener.
Seen another way, this vanilla custard sauce could also be looked at as … melted Vanilla Ice Cream!
If you were to take this sauce and load it into an ice cream machine … you’d have something wonderful going on (see the center image, below)! It’s a bit heavy and eggy as a vanilla ice cream, but … that doesn’t stop it from being delicious! I personally actually really like it this way. Frozen custards make a great sugar free ice cream!
Normally, the eggs and sugar are beaten together, prior to adding the hot dairy. However, because of the fickle sugar replacements in a sugar free world, I’m changing tradition in an attempt to ensure that the sugar equivalent is truly dissolved. Don’t hate me in the morning!
Note: The third photo is of a partially obscured, but totally … Bread Pudding.
Recipe makes roughly twelve 1/4 cup servings.
Crème Anglaise (Vanilla Custard Sauce)Print Rate
- Combine cream and almond milk in a medium sauce pan.
- Scrape the seeds from the vanilla bean. Add the bean and seeds to the milk and cream.
- Bring the milk to a slow simmer.
- Remove the milk from the heat and whisk the sugar and salt into the milk. Make sure it dissolves.
- In a separate bowl, whisk the eggs well.
- Very very slowly, whisk the hot milk mixture into the egg yolks. Whisk quickly, so as to incorporate the hot liquid evenly, without cooking or scrambling the eggs.
- Once the liquid has been incorporated into the eggs, pour the milk-egg mixture back into the sauce pan and return to a low heat.
- Stir consistently until the sauce thickens and coats the back of a spoon with a thick coating. The temperature should be between 165 and 175. Whatever you do, do not boil this mixture.
- Strain the sauce.
- Serve warm or chill!
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* Learn More: More about this recipe and nutrition …