A smooth, creamy vanilla-custard sauce perfect for drizzling over cakes, puddings, fresh fruit, or a warm slice of bread pudding. This classic French-style crème anglaise brings elegance and rich flavor to even the simplest desserts.

Why You’ll Love This Recipe

I love how this vanilla custard sauce adds a touch of luxury to any dessert. It’s silky, subtly sweet, and infused with the warm flavor of real vanilla. Whether I use a vanilla bean for depth or extract for convenience, the result is always a decadent, restaurant-quality sauce. It’s surprisingly simple to make and a perfect make-ahead option for entertaining.

Ingredients

(Here's a tip: Check out the full list of ingredients and measurements in the recipe card below.)

1 cup whole milk
½ cup heavy cream
1 vanilla bean (split & scraped) or 1 tablespoon pure vanilla extract
¼ cup granulated sugar
2 large egg yolks
3 teaspoons cornstarch
a pinch of salt

Directions

I start by whisking the egg yolks, sugar, cornstarch, and salt in a bowl until the mixture is smooth and pale.
In a saucepan, I combine the milk, heavy cream, and the vanilla bean (if I’m using it). I heat the mixture over medium heat until it just begins to simmer—never letting it boil.
If I used a vanilla bean, I remove the pod at this stage. Then, I temper the egg mixture by slowly pouring in about ½ cup of the hot milk mixture while whisking constantly.
I pour the tempered eggs back into the saucepan and continue whisking gently over low to medium-low heat. The sauce thickens after several minutes—enough to coat the back of a spoon. I make sure it doesn’t boil, to avoid curdling.
Once thickened, I remove the sauce from heat and stir in vanilla extract (if I didn’t use a vanilla bean). I always strain it through a fine mesh sieve for that perfect smooth texture.
I serve it warm or chill it. If chilling, I place plastic wrap directly on the surface to prevent a skin from forming.

Servings and timing

This recipe makes about 2 cups of sauce, which serves roughly 8 people at ¼ cup per serving.

Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes

Variations

When I want a lighter sauce, I replace the heavy cream with all milk. It’s not quite as rich, but still delicious.
I sometimes infuse the milk with citrus zest or a cinnamon stick for a unique flavor twist.
For a richer texture, I’ve tried adding an extra yolk—great for special occasions.
If I’m short on time, I stick to vanilla extract, but when I want that deep, floral vanilla flavor, I go for the bean.

Storage/Reheating

I store any leftover sauce in an airtight container in the refrigerator for up to 2–3 days. I always press plastic wrap directly onto the surface to prevent a skin from forming. When I’m ready to use it, I reheat it gently on the stovetop over low heat, stirring constantly until it’s warm and silky again. I never let it boil during reheating to keep the texture smooth.

FAQs

How do I know when the sauce is thick enough?

I test it by dipping a spoon into the sauce—if it coats the back of the spoon and holds a line when I run my finger through it, it’s ready.

Can I make this custard sauce ahead of time?

Yes, I often make it a day in advance. I just cool it fully, store it in the fridge with plastic wrap on the surface, and gently reheat it before serving.

What if the sauce curdles?

If the sauce starts to curdle, I immediately remove it from heat and blend it with an immersion blender or regular blender until smooth again.

Can I freeze vanilla custard sauce?

I don’t recommend freezing it. The texture tends to separate once thawed, so it’s best enjoyed fresh or refrigerated for a few days.

What desserts pair best with this sauce?

I love drizzling it over chocolate cake, bread pudding, poached pears, or a bowl of fresh berries. It also pairs beautifully with pound cake or apple tart.

Conclusion

This vanilla custard sauce is one of those recipes I return to again and again. It’s luxurious yet simple, elegant but comforting—ideal for dressing up just about any dessert. Once I learned how easy it was to make, it became a staple in my kitchen. Whether warm or chilled, it always adds a refined finishing touch.

Classic Vanilla Custard Sauce (Crème Anglaise)

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Author: Sue
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Yield: about 2 cups
Category: Dessert Sauce
Method: Stovetop custard method
Cuisine: French / European
Diet: Vegetarian

Print Recipe

Description

A smooth, creamy vanilla‑custard sauce perfect for drizzling over cakes, puddings, fruit or bread pudding.

Ingredients

1 cup whole milk
½ cup heavy cream
1 vanilla bean (split & scraped) or 1 tablespoon pure vanilla extract
¼ cup granulated sugar
2 large egg yolks
3 teaspoons cornstarch
a pinch of salt

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Instructions

In a bowl, whisk together the egg yolks, sugar, cornstarch, and salt until smooth.
In a saucepan, combine the milk, heavy cream, and vanilla bean (if using bean) and heat over medium heat until just simmering—don’t let it boil. If using vanilla extract, you can add later. :contentReference[oaicite:0]{index=0}
If using a vanilla bean, remove the pod. Temper the egg mixture by slowly pouring about ½ cup of the hot milk mixture into the bowl with the yolks, whisking constantly. :contentReference[oaicite:1]{index=1}
Pour the tempered egg mixture back into the saucepan with the rest of the hot milk, whisking constantly. Cook over low to medium‑low heat, stirring until the sauce thickens enough to coat the back of a spoon. Do not let it boil. :contentReference[oaicite:2]{index=2}
Remove from heat, stir in vanilla extract (if you didn’t use a bean), and strain the sauce through a fine mesh sieve for smoothness. :contentReference[oaicite:3]{index=3}
Serve warm or chill. If chilling, cover surface with plastic wrap to prevent a skin forming. Reheat gently before using, if desired. :contentReference[oaicite:4]{index=4}

Notes

If you don’t have heavy cream, you can use all milk, but sauce will be a bit lighter.
Using vanilla bean gives a more aromatic, richer vanilla flavour vs extract.
Stir constantly and cook slowly—if temperature gets too high, the eggs can curdle.
Sauce will thicken more as it cools; adjust consistency while hot if needed.
Store in fridge up to 2‑3 days; warm gently before serving. :contentReference[oaicite:5]{index=5}