Pin It

Simple Vanilla Custard Recipe
Creme Anglaise Recipe

This vanilla custard recipe, I got right out of my French cookbook...and I do mean French. I had to translate the recipe.

You may not know that vanilla custard creme is also referred to as vanilla custard sauce or Creme Anglaise - or English creme in French.

If you do not want to use a vanilla bean, you can use vanilla extract - 1 tsp - BUT put the vanilla extract with the milk in the pan. If you do not do this and add it later, it will make your milk curdle a little. This will not affect the taste of your homemade vanilla custard, just the consistency.

When you have made your vanilla custard sauce please do come back and leave your review!

Homemade vanilla cream comments and reviews.

Picture from cookingandme.com

Vanilla Custard Recipe

1 cup of whole milk, heavy cream, half and half or a mixture of some of these

1/2 cup of white sugar

One vanilla bean cut length wise

4 egg yolks - beaten

In a medium saucepan, put the milk (or cream), sugar and vanilla bean and place on the stove on medium to high heat, mix with a whisk and watch carefully.

When the milk mixture is very hot but not quite boiling, remove the vanilla bean and pour some of the hot milk on the egg mixture while you vigorously beat the eggs with a whisk.

Return the egg/milk mixture to the pan on stove and continue to mix with a whisk until the vanilla custard thickens.

Note: You must mix with your whisk the whole time or your custard will stick to the bottom and taste burned. It will also make it smooth rather that lumpy looking.

When it has thickened, take the pan off the stove and transfer your homemade vanilla custard to a glass dish. Cover tightly with plastic wrap. When it is cooled, store in the fridge.