Crema Inglese

Custard Sauce

Preparation info
  • Makes about

    ½ liter

    • Difficulty


Appears in

This is a recipe for a basic, stirred vanilla custard made with egg yolks, sugar, and milk, stirred constantly over gentle heat until thickened. Care must be taken not to cook the custard too quickly or over too high a heat, or the eggs will curdle and the sauce will be grainy instead of smooth and creamy, as it should be.


  • 500 milliliters (2 cups) whole milk
  • ½ vanilla bean, split lengthwise and scraped, or <


Bring the milk to a simmer in a saucepan (casseruola) with the vanilla bean half and scraped seeds. Remove from the heat and let infuse 10 minutes, or continue to the next step if using vanilla extract.

In a bowl, whisk the egg yolks with the sugar until the mixture is pale yellow.

Whisking constantly, gradually add some of the hot milk to the yolk-sugar mixture to temper