Anglaise (Fresh Custard) Sauce

Preparation info
  • Makes

    750 ml

    • Difficulty


Appears in

By Gary Rhodes

Published 1994

  • About

This so-called Anglaise Sauce is really just a fresh custard sauce. It’s great with steamed puddings, tarts and trifles.


  • 8 egg yolks
  • 75 g (3 oz) caster sugar flavoured with vanilla<


Beat the egg yolks and sugar together in a bowl until well blended. Scrape the insides of the vanilla pod 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 yolks and sugar. As the egg yolks cook, the custard will thicken. Keep stirring until it starts to coat the back of a spoon, then remove the bowl from the heat and stir the s