Wayne Gisslen

Crème Anglaise

Vanilla Custard Sauce

Preparation info
  • yield: about

    2½

    pt
    • Difficulty

      Easy

Appears in
Professional Cooking: 10th Edition
Professional Cooking

By Wayne Gisslen

Published 2025

  • About

Ingredients

U.S. METRIC INGREDIENTS
12

Method

  1. Review the guidelines for preparing vanilla custard sauce preceding this recipe.
  2. Combine the egg yolks and sugar in a stainless-steel bowl. Whip until thick and light.
  3. Scald the milk in a boiling-water bath or over direct heat.
  4. Very gradually, pour the scalded milk into the egg yolk mixture while stirring constantly with the whip.

Per 1 fl oz (29.57 mL): Calories, 60; Protein, 2 g; Fat, 2.5 g (38 % cal.); Cholesterol, 65 mg; Carbohydrates, 7 g; Fiber, 0 g; Sodium, 15 mg.