Creme Anglaise Custard Sauce
This Creme Anglaise Custard Sauce is the perfect homemade sauce to drizzle over cakes, or to use as a dipping sauce for cookies.
Ingredients
- 4 egg yolks large
- 60 grams granulated sugar ¼ cup
- 2 tsp cornstarch
- 500 milliliters whole milk 2 cups
- 1 tsp vanilla bean paste or vanilla extract
Instructions
- Place a small saucepan over medium heat until the milk begins to steam and small bubbles form along the edges. Do not let it boil.
- In a bowl, whisk together egg yolks, sugar, sea salt, and cornstarch until smooth and pale.
- Slowly whisk a small ladle of hot milk into the egg mixture. Do not add all the milk!
- Pour the egg mixture back into the saucepan. Cook over low heat, stirring constantly, until the custard thickens enough to coat the back of a spoon. To check, run your finger across the back of the spoon—if it leaves a clear path, it’s ready. Avoid boiling. Stir in the remaining vanilla bean paste (or vanilla extract).
- Remove from heat and let cool slightly.. For extra smoothness, strain through a fine-mesh sieve into a bowl. Press plastic wrap directly onto the surface to prevent a skin. Refrigerate until chilled.
- Drizzle over cakes, tarts, or fruit, or use as a dip for cookies. This rich, velvety sauce enhances any dessert!