Vanilla Custard Sauce

Preparation info

  • Yield

    3½ cups

    • Difficulty


Appears in

Stars Desserts

By Emily Luchetti

Published 1993

  • About

Custard sauce (or crème anglaise) is for me where desserts start and end. It can be superb by itself (remember that, when frozen, it is ice cream) and there is hardly a fruit, cake, pudding, or cobbler-type dessert that is not enhanced, enriched, and graced by this delicious preparation.

Note the variations for other flavors of custard sauces.


  • 10 large egg yolks
  • 3 tablespoons sugar
  • Pinch salt
  • cups milk
  • 1 teaspoon vanilla extract, or a 1-inch piece of vanilla bean


    Whisk together the egg yolks, sugar, and salt in a stainless steel mixing bowl until creamy. Set aside.

    Put the milk and the vanilla extract or vanilla bean in a heavy-bottomed saucepot. Scald the milk, and slowly whisk it into the egg mixture.

    Put the bowl over a pot of simmering water and cook the custard, stirring constantly with a wooden spoon, for about 5 minutes, until it begins to thicken. It should coat the back of the wooden spoon. Do not let it boil.

    Cool the custard sauce over an ice bath. Strain and refrigerate until ready to use. Custard sauce will keep for 2 days in the refrigerator.