Vanilla Custard Sauce

Preparation info
  • Yield

    3½ cups

    • Difficulty


Appears in

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.