Anglaise (Fresh Custard) Sauces

Preparation info
  • Makes

    750 ml

    • Difficulty


Appears in
Open Rhodes Around Britain

By Gary Rhodes

Published 1996

  • About

This recipe can act as a base for so many different flavours. You must only ever serve it warm, not boiled, as that would scramble the egg yolks in the cream mix. The fresh vanilla is optional and can be omitted when using other flavours.


  • 8egg yolks
  • 75 g (3 oz) caster sugar
  • 1


Beat the egg yolks and sugar together in a bowl until well blended. Split and scrape the insides of the vanilla pod, if using, into the milk and cream and bring to the boil. Sit the bowl over a pan of hot water and whisk the cream into the egg mix. As the egg yolks warm, the cream will thicken to create a custard. Keep stirring until it coats the back of a spoon. Remove the bowl from the heat.