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How to make the best vanilla sauce perfect for bread pudding or other desserts. This simple creme anglaise is a rich, vanilla custard sauce made with cream, milk, egg yolks, sugar, and vanilla. It is an easy vanilla sauce recipe but adds so much creamy decadence to desserts.
Give me a big bowl of custard or vanilla sauce any day of the week and I am one happy girl. There is something so simple about cream, milk, sugar, and eggs that makes my heart happy. I will eat it warm, straight from the saucepan! It is that good. It is the ultimate sauce for the Best Bread Pudding Recipe.
I love to make an easy vanilla sauce because it adds so much creaminess and the perfect amount of sweetness to desserts…especially bread pudding.
What is Creme Anglaise?
Creme Anglaise is a rich, custard-like sauce made with egg yolks, sugar, milk, cream, and vanilla. It is often served as a dessert sauce over bread pudding or with cakes, tarts, or fresh fruit. This classic French sauce is also known as English cream or vanilla custard sauce.
Vanilla Sauce Ingredients:
This is such a simple vanilla custard sauce made from ingredients you may already have in your refrigerator. This can be called vanilla sauce, vanilla custard sauce, or creme anglaise.
- Whole Milk: I suggest using whole milk but you may use 2% milk or even half-n-half for a richer vanilla sauce.
- Heavy Cream: This gives it the velvety, smooth, and creaminess.
- Egg Yolks: This gives it that rich creamy flavor and texture. For a less custard flavor, you may reduce the egg yolks to 5 egg yolks.
- Sugar: Use granulated sugar for this recipe. Stir the sugar and egg yolks together until smooth before adding the warmed milk and cream.
- Vanilla Bean Paste: Another option is to use a high-quality vanilla extract or use a vanilla bean. I like to use the best vanilla in custards or sauces since the flavor is so important. Always add the vanilla once you remove the sauce from the heat.
Use vanilla bean paste or high-quality vanilla if possible.
Vanilla beans or pure extract provide the best flavor. I love to use Nielsen-Massey Vanilla Bean Paste or scrape the vanilla from a vanilla bean.
How to make Vanilla Sauce for Bread Pudding:
Crème anglaise, a luscious and velvety sauce, complements countless desserts like bread pudding, fruit tarts, or as a simple sauce over fresh berries. Here’s how to achieve the ideal texture and flavor.
Heat Milk & Cream: Warm gently until just simmering. Adding some cream with milk enhances the richness.
Whisk Yolks & Sugar: Whisk yolks with sugar until pale and smooth. This step is essential to prevent the sauce from becoming grainy.
Tempering the Yolks: Carefully pour a small amount of hot milk into the yolk mixture while whisking constantly. This process slowly raises the yolk temperature, preventing curdling when the yolks are added to the pot.
Thicken the Sauce: Return the tempered yolk mixture to the pot and cook on low heat, stirring constantly, until the sauce coats the back of a spoon (165-175 degrees).
Strain: For ultimate smoothness, strain the sauce through a fine-mesh sieve to remove any tiny curdled bits.
Serve Warm or Chill: Serve warm on warm bread pudding or allow to cool before serving or refrigerating.
Tips for perfect Creme Anglaise:
Strain for Smoothness: Pour through a fine sieve to remove any lumps. I like to use a fine mesh strainer.
Temperature Control: Avoid overheating, which can curdle the custard. Maintain low heat and stir constantly.
Use a Thermometer: Aim for a temperature of around 165 – 175 degrees for thickening without scrambling. If you desire a thinner sauce, remove it from heat once it hits 165 degrees.
FAQ’s on making Vanilla Sauce:
Here are some answers to frequently asked questions when making a homemade creme anglaise sauce.
Why is tempering important?
Tempering avoids cooking the yolks too quickly, preventing curdling. Pouring the hot milk slowly while whisking disperses the heat evenly into the yolks. I suggest slowly adding it 1 Tablespoon at a time at the beginning and adding more at a time as the mixture slowly warms up.
What if my vanilla custard sauce curdles?
If you notice curdling, remove the pot immediately, strain, and blend with an immersion blender if needed.
How long can crème anglaise be stored?
Store in the refrigerator for up to 3 days, covered. It’s best fresh but can be used cold or gently reheated.
Is there a way to thicken without eggs?
Cornstarch can thicken a custard-like sauce, but the flavor will differ slightly.
Troubleshooting Tips:
Too Thin? Cook it longer over low heat until it thickens. If it’s still thin after chilling, consider increasing yolks slightly next time.
Too Thick? Whisk in a small amount of warm milk.
Curdled? Quick cooling can prevent further curdling; if minor, try blending to restore smoothness.
Bread Pudding Recipes:
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Vanilla Sauce for Bread Pudding (Creme Anglaise)
Ingredients
- 1 cup Whole Milk *
- 1 cup Heavy Cream
- 6 large Egg Yolks *
- 2/3 cup Sugar
- 2 teaspoons Vanilla Bean Paste or Vanilla Bean Extract
Instructions
- Heat Milk & Cream: In a saucepan over medium-low heat, add milk and cream and warm gently until just simmering.
- Whisk Yolks & Sugar: In a large bowl, whisk yolks with sugar until pale and smooth. This step is essential to prevent the sauce from becoming grainy.
- Tempering the Yolks: Carefully pour a small amount of hot milk into the yolk mixture while whisking constantly. At the beginning, I like to add the warm milk 1 Tablespoon at a time to slowly introduce the warm milk. This process slowly raises the yolk temperature, preventing curdling when the yolks are added to the pot.
- Thicken the Sauce: Return the tempered yolk mixture to the pot and cook on medium-low heat, stirring constantly, until the sauce coats the back of a spoon (165-175 degrees). This should take about 5-7 minutes. I would suggest lowering the heat if there is a chance of curdling or heating too quickly. Low and slow is the goal.
- Strain: For ultimate smoothness, strain the sauce through a fine-mesh sieve to remove any tiny curdled bits. If you don't have a fine mesh strainer, you could use an immersion blender to smooth it or even use a regular blender.
- Serve Warm or Chill: Serve warm on warm bread pudding or allow to cool before serving or refrigerating.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Absolutely one of the best bread pudding and sauce recipe I have made. Thanks for the recipes
This is an amazing recipe! I could drink the sauce it is seriously so delicious!