Learn how to make a traditional french Vanilla Sauce! This easy custard recipe, also called crème anglaise, is perfect on top of bread pudding, cake, or fruit.
This is my favorite vanilla bread pudding sauce, and it always goes with my brioche bread pudding with fresh berries so beautifully. You can make this sauce to go on any bread pudding recipe though or use it to top cakes, pies, or a bowl of fresh fruit.
If you enjoy challenging yourself with French dessert recipes, you should make my recipe for Chocolate Macarons next.
Table of Contents
Why You’ll Love This Recipe
- Perfect for Bread Pudding: A sweet bread pudding is just not the same without a generous drizzle of this sweet and creamy vanilla sauce!
- Quick to Make: French cooking can sometimes seem difficult, but I promise that if you follow these easy steps, you’ll have no trouble whipping up a fresh vanilla custard sauce in less than 15 minutes.
Key Ingredients
Complete list of ingredients and amounts can be found in the recipe card below.
- Whole Milk and Heavy Whipping Cream: These two types of dairy products each have a job to do in this french custard sauce recipe.
- Granulated Sugar: Sugar adds the right amount of sweetness to vanilla dessert sauce.
- Egg Yolks: The yolks from three eggs give this sauce a super creamy, rich texture. Save the egg whites for an omelet.
- Vanilla Extract: This is what gives this sauce its warm delicious flavor! Be sure to use a good quality, pure vanilla extract.
How to Make Creme Anglaise Vanilla Sauce
- Heat the Cream: In a small saucepan over medium heat, combine the heavy cream with sugar and whisk until it starts simmering and small bubbles appear.
- Temper the Egg Yolks: In a small bowl, whisk the egg yolks and add ¼ cup of the hot cream mixture. Whisk quickly, then add another ¼ cup of hot cream mixture to the yolks and whisk again. This is called tempering the eggs.
- Cook the Sauce: Add the tempered egg yolk mixture to the saucepan with the cream and sugar, whisk and cook for 3-4 minutes (do not boil) or until the mixture thickens and coats the back of a spoon.
- Finish: Remove the sauce from the heat, and mix in the vanilla extract. Serve warm with bread pudding or store in the fridge to enjoy cold.
What to Serve with Vanilla Custard Sauce
This creamy and rich vanilla sauce is delicious on so many desserts, and not just for bread pudding!
Try it on top of a slice of pie, like my fresh Strawberry Galette or Blueberry Pie.
Bundt cake is the perfect backdrop for creme anglaise. You should make it with my Orange Juice Cake.
For a sweet breakfast, drizzle some of your vanilla sauce onto Waffles, Pumpkin Muffins, or French Toast.
FAQs
Crème Anglaise means “English custard” in French. The two are essentially the same thing, although saying it in French makes this vanilla sauce seem so fancy and fun!
Yes! You can make a creme anglaise and store it in the fridge for up to 4 days. It can then be served cold, or gently reheated to enjoy warm.
You can enjoy bread pudding and this delicious sauce either warm or cold! I like to have warm bread pudding with warm vanilla sauce, but I’ve been known to eat both cold, or use cold sauce on warm pudding. It’s all amazing!
Now you know how to make a traditional French crème anglaise! Enjoy this sweet and custard-y vanilla sauce with all of your favorite desserts.
Did you make this? Be sure to leave a review below and tag me on Facebook, Instagram, or Pinterest!
Vanilla Sauce (Creme Anglaise)
Equipment
Ingredients
- ½ cup whole milk or 2%
- ½ cup whipping cream
- 3 tablespoons granulated sugar
- 3 egg yolks
- 1 teaspoon pure vanilla extract
Instructions
- In a small saucepan over medium heat, combine the heavy cream with sugar and whisk until it starts simmering and small bubbles appear.
- In a small bowl, whisk the egg yolks and add ¼ cup of the hot cream mixture. Whisk quickly, then add another ¼ cup of hot cream mixture to the yolks and whisk again. This is called tempering the eggs.
- Add the tempered egg yolk mixture to the saucepan with the cream and sugar, whisk and cook for 3-4 minutes (do not boil) or until the mixture thickens and coats the back of a spoon.
- Remove the sauce from the heat, and mix in the vanilla extract. Serve warm with bread pudding or store in the fridge to enjoy cold.
Nutrition Information
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.
© Little Sunny Kitchen
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