custard sauce

Crème anglaise is a custard sauce made from milk, egg yolks, and sugar, flavoured with vanilla. It&#039;s easy to make and you can serve most desserts with crème anglaise or transform it into ice cream!

Vanilla bean crème anglaise

750 mL whole milk (3.25 % fat)

granulated sugar (divided)

0.625 mL Diamond Crystal fine kosher salt

vanilla bean paste (or vanilla extract)

Set a medium metal bowl in a large bowl of ice water and have a fine sieve at the ready.

Combine the milk and half the sugar in a 3-quart saucepan. Set the pan over medium heat, stirring occasionally to encourage the sugar to dissolve. Heat the mixture through but do not allow it to boil (this is key to avoid making scrambled eggs!). Remove from the heat.

Put the egg yolks and salt in a small heatproof bowl and gently whisk to break up the yolks. Whisk in the remaining half of sugar and beat the mixture until the yolks become very pale and light. Gradually whisk in the warm sweet milk mixture. Pour the yolk mixture back into the saucepan, and whisk to combine.

Cook over medium-low heat (slow and steady), stirring constantly with a clean wooden spoon until the custard thickens enough to coat the back of the spoon and hold a line drawn through it with a finger, about 10 minutes. An instant-read thermometer should register around 85 ºC (185°F). Do not let the sauce overheat or boil because then you will probably curdle the mixture, making scrambled eggs. Immediately strain the sauce through the sieve into the bowl set in the ice-water bath.

Gently whisk in the vanilla bean paste (or vanilla extract). Stir the custard occasionally until cool, about 10 minutes. Transfer it to a large container. Cover and refrigerate for about 1 hour, until the custard sauce is velvety and thick.

Serve over summer berries, slices of cake, or you can add cream and churn it to make your vanilla bean ice cream.

Irish Apple Cake is a soft vanilla spice cake with a crunchy sugar topping that&#x27;s loaded with tart apples. Serve the cake with creamy vanilla custard sauce, buttery whisky sauce, or both.

Irish Apple Cake with Custard Sauce

(360 grams) all-purpose flour

baking soda

baking powder

table salt (1 1/2 teaspoons kosher salt)

cinnamon

cloves

nutmeg

Granny Smith apples apples

eggs,

(4 ounces

(50 grams) vegetable or canola oil

(150 grams)

buttermilk,

vanilla extract

For the Sugar topping: 2 tbsp (25 grams) granulated sugar + 1/4 tsp nutmeg

(397 grams) whole milk

(50 grams) granulated sugar

cornstarch

Preheat the oven to 375 degrees (176 degrees...

Preheat the oven to 375 degrees (176 degrees C). Butter a 10-inch spring form pan and fit the bottom with a round of parchment paper. Butter the parchment paper and then shake flour around in the pan to coat the inside of the pan completely. Shake out the excess flour and set aside.

Add the flour, baking soda, baking powder, salt,...

Add the flour, baking soda, baking powder, salt, cinnamon, cloves, and nutmeg to a large bowl and stir with a wire whisk to combine. (*See note)

Peel and core the apples, and then chop...

Peel and core the apples, and then chop them into chunky bite-size pieces, about the size you’d want if adding them to a fruit salad. Add the chopped apples to the flour mixture and stir to combine. Set aside.

Separate the eggs so that you have 2...

Separate the eggs so that you have 2 egg yolks in one bowl and 4 egg whites in a separate bowl. (Here's how to separate eggs.)

Use an electric mixer to beat the butter,...

Use an electric mixer to beat the butter, oil, and 3/4 cup (150 grams) of sugar on medium-high speed for 1 minute. Add the egg yolks, buttermilk, and vanilla and beat for 1 minute longer.

Scrape the batter into the flour mixture and...

Scrape the batter into the flour mixture and stir with a wooden spoon or spatula just until all the ingredients are combined and all the dry ingredients are moistened.

Clean the mixing bowl and beaters of your...

Clean the mixing bowl and beaters of your electric mixer. Then use the electric mixer to beat the egg whites until they are foamy. (Or, use a handheld mixer.) With the mixer running, sprinkle in 2 tablespoons (25 grams) of granulated sugar. Continue beating until stiff peaks form (when you lift the beaters from the egg whites they form a peak that holds its shape). Using a rubber spatula or wooden spoon, gently fold the egg whites into the cake batter, stirring gently just until combined. Be careful to not over mix. It’s ok to have a few streaks of egg white in the batter.

Scrape the batter into your prepared pan. Combine...

Scrape the batter into your prepared pan. Combine 2 tablespoons (25 grams) of sugar with 1/4 teaspoon of nutmeg and sprinkle the mixture evenly across the top of the cake batter.

Bake the cake in the center of the...

Bake the cake in the center of the oven for 50-60 minutes. To test for doneness, poke a toothpick into a few different places on the cake and inspect it for evidence of raw batter.

Remove the cake from the oven and let...

Remove the cake from the oven and let cool completely on a wire rack before removing the sides of the pan.

Pour the milk into a heavy-bottomed medium-size saucepan...

Pour the milk into a heavy-bottomed medium-size saucepan and cook over medium heat until bubbles appear along the edges of the pan.

While the milk is heating, beat the sugar...

While the milk is heating, beat the sugar and egg yolks with an electric mixer until the mixture is thickened slightly and pale yellow, about 3 or 4 minutes. Beat in the cornstarch.

With the mixer running, gradually pour the heated...

With the mixer running, gradually pour the heated milk into the egg yolks in a thin steady stream. Stop the mixer halfway through pouring in the milk to quickly scrape down the sides of the bowl. Resume beating at medium speed to slowly add the remaining milk.

Pour the mixture back into the saucepan and...

Pour the mixture back into the saucepan and cook over medium heat, stirring constantly with a wooden spoon or spatula, until the sauce thickens enough to coat the spoon with a light, creamy layer. Do not let the mixture come close to boiling. The maximum temperature it reaches should be 170 degrees.

Strain the sauce into a bowl through a...

Strain the sauce into a bowl through a fine mesh strainer and stir in the vanilla. Cover and refrigerate. Custard sauce can be served over Irish Apple Cake either warm or cold and will keep for 2 weeks, covered in the refrigerator.

Top 2 custard sauce recipes from across the web

The most viewed custard sauce recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

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Vanilla bean crème anglaise

Irish Apple Cake with Custard Sauce

Top 2 custard sauce recipes from across the web

The most viewed custard sauce recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Vanilla bean crème anglaise

Irish Apple Cake with Custard Sauce

The most viewed custard sauce recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine