Crème Anglaise (French Custard Sauce)
Only four ingredients
1
Heat milk with half the sugar in a saucepan and remove when it starts to bubble but don’t let it boil.
2
Whisk egg yolks and sugar until slightly thickened.
3
Add about 3/4 of hot milk gradually while constantly beating and immediately transfer to the saucepan again.
4
Stir constantly over low heat until it thickens, but also stop a few times and check that it’s not starting to boil.
5
It should’ve thickened and leave a path when a finger is drawn across the spoon.
6
Strain into a bowl to remove any solids that might’ve formed and add vanilla.
7
Cool it down faster by stirring it on top of a larger bowl with ice and water 🧊 💦
8
Or cover with plastic touching the whole surface and let cool down, then refrigerate.
9
Serve with bread puddings, fruit, shortcake, slices of cake, waffles 🍓🫐
10
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