Vanilla Sauce (Crème Anglaise) | CookOS

Vanilla Sauce (Crème Anglaise)

Name: Vanilla Sauce (Crème Anglaise)
Prep time: 5 min
Cook time: 5 min
Total time: 10 min
Yield: 2 servings
Cuisine: French
Ingredients: 1 cup milk; 1 cup heavy cream; 1 tsp vanilla bean paste; 4 large egg yolks; 1/3 cup granulated sugar; 1 tbsp cornstarch; 1 pinch salt

Vanilla crème anglaise is a silky French custard sauce made with egg yolks, cream, and vanilla bean paste. This versatile sauce transforms any dessert into an elegant plate when served warm or chilled.

🌍French 🏷️Vanilla sauce 🏷️Creme anglaise 🏷️Dessert sauce 🏷️Custard Dipping sauce

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Total

10 min

Servings

Difficulty

Medium

Est. Cost

$16–$26

Recipe Source

View original recipe

From TikTok · by moribyan

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Ingredients

1 cup milk
1 cup heavy cream
1 tsp vanilla bean paste
4 large egg yolks
1/3 cup granulated sugar
1 tbsp cornstarch
1 pinch salt

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Instructions

1
In a small saucepan, combine the milk, heavy cream, and vanilla bean paste. Heat over medium heat until warm, but not boiling.
2
In a separate mixing bowl, add the egg yolks, granulated sugar, cornstarch, and a pinch of salt.
3
Whisk the egg yolk mixture vigorously until it becomes pale, fluffy, and lighter in color.
4
Slowly and carefully stream the warm milk mixture into the egg yolk mixture while whisking constantly. This tempers the eggs and prevents them from scrambling.
5
Pour the entire mixture back into the saucepan.
6
Return the saucepan to medium-low heat and cook, whisking constantly, until the sauce thickens enough to coat the back of a spoon.
7
Serve immediately while warm, or chill to serve cold.

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Tips & Notes

Pro tips

Temper the egg yolks by slowly whisking in a small amount of hot cream mixture before adding them to the pot—this prevents scrambling and ensures a silky texture.
Use an instant-read thermometer: cook to 160–170°F for food safety without overcooking or curdling.
Strain the finished sauce through a fine-mesh sieve to remove any cooked egg bits and ensure a perfectly smooth, velvety result.
Set up an ice bath before you start cooking so you can immediately stop the cooking process once the sauce reaches the right consistency.

Substitutions

1 tsp vanilla extract → vanilla bean paste (add after cooling to preserve flavor)
Heavy cream → whole milk or half-and-half (lighter sauce, less rich)
Vanilla bean paste → 1 vanilla bean pod, split and scraped (superior flavor, more expensive)

Storage & make-ahead

Store in an airtight container in the refrigerator for up to 2 days. Reheat gently over low heat, stirring frequently, or serve cold straight from the fridge.

Equipment

Instant-read thermometer · Fine-mesh sieve · Ice bath (bowl filled with ice water)

Common Questions

What's the difference between crème anglaise and custard?

Crème anglaise is a pourable custard sauce, while thicker custards are often served as standalone desserts. Both use egg yolks and cream, but anglaise has a thinner consistency designed for pouring or dipping.

Can I make crème anglaise without an ice bath?

Yes, but an ice bath stops the cooking immediately and prevents scrambled eggs. If you don't have one, remove the pan from heat immediately once the sauce coats the back of a spoon and stir constantly while cooling.

Why did my crème anglaise curdle?

Curdling happens when eggs cook too fast at high heat. Stir constantly and keep heat at medium or medium-low. Use an instant-read thermometer to monitor temperature—aim for 160–170°F for safety without overcooking.

Can I use vanilla extract instead of vanilla bean paste?

Yes. Use 1 tsp vanilla extract, but add it after cooking and cooling slightly, as high heat burns off its flavor. Vanilla bean paste provides richer flavor and visible specks.

How far in advance can I prepare crème anglaise?

Make it up to 2 days ahead. Store in an airtight container in the refrigerator. Reheat gently over low heat or serve cold. Stir gently before serving if it separates slightly.