How to make Creme Anglaise, aka pouring custard sauce

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How to make Creme Anglaise, aka Pouring Custard Sauce.

Yesterday I headed out to do a bit of thrifting and found a Watkins 100th anniversary cookbook, from 1995. And I had to have it. For many reasons, but mostly because it has a lot of recipes that showcase my favorite flavor of all time, Vanilla. I never tire of Vanilla, ever. If the only ice cream flavor in the world was Vanilla, I would be happy. Vanilla is so complex, and not plain at all. It cracks me up when people refer to Vanilla ice cream as plain old vanilla. To honor of my love affair with Vanilla, this morning I am making Creme Anglaise. Also known as Pouring Custard.

Creme Anglaise, a Vanilla Custard Sauce
adapted from:  Watkins Vanilla!
makes approximately 2 cups

1 1/2 c whole milk
4 egg yolks

1/4 - 1/2 c sugar*
dash of salt

2 t vanilla

Put together a double boiler, and set to heat up over a medium burner. In another pan, bring milk to a simmer over low heat, being very careful not to scorch, you may also complete this step in the microwave if you choose.

How to make Creme Anglaise, aka Pouring Custard Sauce.

Beat eggs, sugar, and salt together
in a medium-size bowl until glossy and the sugar starts to dissolve about 3 minutes. 

Reduce mixer speed to low, slowly add hot milk in a thin stream, continue to mix until milk is incorporated into the egg mixture.

Transfer milk mixture to the double boiler, cook stirring constantly until mixture coats a metal spoon.

Creme Anglaise, a pouring custard sauce

Pour into a bowl, cover with a piece of plastic wrap to prevent a skin from forming. Chill until very cold.

Before serving whisk in the vanilla.

* If serving over a sweetened dessert such as cake, use the smaller portion of sugar. If serving over unsweetened berries or fruit, use the full 1/2 cup measure. 


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  1. I'm a big fan of vanilla too especially Watkins vanilla! Thanks for sharing the great recipe and the step by step photos.


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