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Anglaise sauce or French Custard

From the one star french chef Patrick Asfaux

Anglaise sauce or French Custard
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4.9/5 (35 votes)
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This custard recipe is the base of several recipes,from desserts accompaniments sauces to ice-cream mixes for chocolate ice-cream, plain ice-creams, coffee ice-creams, etc.

Ingredients for Anglaise sauce:

  1. 5 Egg yolks
  2. 125g Caster sugar
  3. 1/2l Milk
  4. 1 Vanilla pod


In a thick bottom pot bring the milk to the boil with the vanilla pod split in half (do not forget to add a teaspoon of water in the pot at first, it will make the pot easier to wash afterwards)
In a large salad bowl, energicaly whisk the egg yolks and the sugar until the mix takes a slight white-ish color.
Pour the boiling milk over the eggs, while stiring. Put this mixture back to your pot and put it back on the stove. Take a spatula and and constantly stir your custard until cooked.

This technic is very simple, when you take your spatula out of the mixture you must be able to make a permanent mark through it. If so, it is cooked.
Take it immediately off the heat and pass it through a fine sieve.
Let cool until lukewarm, then you can put it in the fridge.

Our Chef tip: if it happens to be over cooked (grainy texture, lumps) don't panic. Pour the whole thing into a bottle of water and give it a good shake.
Normaly it should be "saved".