🍨 Homemade Vanilla Dessert Cream
(A.K.A. Crème Anglaise or Vanilla Custard Sauce)
🍽️ Makes: ~2 cups
⏱️ Time: 10 min prep + 10–15 min cook
🛒 Ingredients:
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1 cup (240 ml) whole milk
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1 cup (240 ml) heavy cream
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1 vanilla bean, split (or 2 tsp pure vanilla extract)
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4 large egg yolks
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1/3 cup (65 g) granulated sugar
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Pinch of salt
👩🍳 Instructions:
1. Heat milk & cream:
In a saucepan, combine milk, cream, and vanilla bean (scrape the seeds in, then add the pod too).
Heat over medium heat until just steaming — do not boil.
Remove from heat, let it sit for a few minutes to steep.
2. Whisk yolks & sugar:
In a bowl, whisk egg yolks, sugar, and a tiny pinch of salt until smooth and slightly pale.
3. Temper the yolks:
Slowly pour the warm cream mixture into the yolks while whisking constantly. This prevents scrambling.
4. Cook gently:
Pour the mixture back into the saucepan.
Cook over low heat, stirring constantly with a wooden spoon or spatula.
It’s done when it thickens slightly and coats the back of the spoon (about 170–175°F or 77–80°C). Do not let it boil!
5. Strain & cool:
Strain through a fine sieve into a bowl to remove any curdled bits or the vanilla pod.
If using vanilla extract instead of a bean, stir it in now.
6. Chill or serve warm:
Let it cool to room temp, then chill for a cold sauce — or serve warm over dessert.
🍰 Great With:
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Pound cake or sponge cake
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Fresh berries or poached fruit
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Apple pie or crumble
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Bread pudding
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Chocolate lava cake
Would you like a dairy-free, low-sugar, or thicker pastry cream version? Just ask!
