Classic Custard Sauce Recipes

FOOLPROOF CREME ANGLAISE (CLASSIC VANILLA CUSTARD SAUCE) RECIPE

Steps:

• In a medium heavy bottomed saucepan add the cream, milk, 1/4 cup sugar, vanilla pod and beans.
• Simmer over medium heat until the mixture starts to bubble around the edge of the pan, for about 2 minutes, do not let it boil. Remove from the heat and let stand for 20 minutes.
• While the cream mixture is infusing, whisk the egg yolks with remaining 1/4 cup of sugar in a medium bowl.
• Ladle some of the hot cream mixture into the egg yolk mixture, then swiftly whisk to combine. Add another ladle of the infused milk to the eggs until the egg mixture is warm to the touch. This method is called tempering and it prevents the eggs from curdling.
• Pour the tempered cream and egg mixture into the remaining cream in the saucepan, then return the pan to the heat.
• Continue to cook over medium heat while constantly stirring until the custard coats the back of a spoon, this will take about 5 to 7 minutes.
• Once the custard has thickened, remove from the heat and strain through a sieve into a medium bowl to remove any lumps and the vanilla pod.
• Place the custard in an ice bath to cool it down quickly and prevent overcooking.
• Once cooled, cover and store in the fridge in an airtight container for up 4 days. Serve with pies, crisps and cobblers.

RICH VANILLA CUSTARD SAUCE

Steps:

• Gather the ingredients.
• In a medium saucepan, combine the brown sugar, flour, nutmeg or cinnamon, the egg, melted butter, milk, and salt. Whisk until well blended and then place the pan over medium heat.
• Cook, whisking constantly​ until the mixture has thickened and coats the back of the spoon. To test, dip a spoon in the thickened mixture and turn it over. Run a finger down the back of a spoon. If the mixture does not run into the path your finger made, the sauce is done.
• Place a mesh sieve over a bowl and strain the sauce through it. Stir the vanilla extract into the sauce and refrigerate, covered, until serving time.
• Serve and enjoy. 

SIMPLE CUSTARD

Steps:

• Cook and stir milk, vanilla extract, and butter in a saucepan over medium heat until simmering. Remove mixture from heat before it comes to a boil.
• Whisk eggs, sugar, and cornstarch together in a bowl until sugar dissolves.
• Set saucepan back over low heat. Pour in egg mixture slowly, whisking constantly, until custard thickens enough to coat the bottom of a spoon, 5 to 10 minutes.

CUSTARD SAUCE

Steps:

• Combine all ingredients, except vanilla, in a heavy pot.
• Cook, over medium heat, stirring constantly, until mixture thickens& will coat the back of a spoon.
• Remove from heat.
• Stir in vanilla& refrigerate in a covered container.

CLASSIC CUSTARD SAUCE

Steps:

• In the bottom of a double boiler, bring one inch of water (water must not touch top pan) to simmer over medium heat.
• In the top of a double boiler, beat together egg yolks, sugar, and salt until thick and light-colored. Gradually add half-and-half.
• Heat, stirring constantly, until mixture is somewhat thickened and coats a spoon. (Mixture must not come to a boil or it will curdle.).
• Remove from heat; add sherry or brandy or vanilla. Chill.

CRèME ANGLAISE-CLASSIC CUSTARD SAUCE

Steps:

• Whisk the egg yolks in a 2-quart stainless-steel saucepan, adding the sugar by spoonfuls. Continue whisking for 2 to 3 minutes, until the yolks are thick and pale yellow and "form the ribbon" (see page 100). By dribbles at first, stir in the hot milk.
• Set over moderate heat, stirring slowly and continuously with a wooden spoon, reaching all over the bottom of the pan as the custard gradually heats and thickens-do not let it come near the boil. If it seems to be getting too hot, lift pan up, then continue as the sauce thickens. You are almost there when surface bubbles begin to disappear and you may see a whiff of steam arise.
• When Is It Done? It coats the spoon in a light, creamy layer.
• Beat in the optional butter, the vanilla, and the optional spirits. Serve warm, at room temperature, or chilled.
• Storage. Remember that this is an egg-yolk sauce, and should not sit around at room temperature for more than 1/2 hour. To store for 2 to 3 days, refrigerate, and cover when cold.