This recipe of a creamy Vanilla Custard is one of the easiest dessert sauces that you make. Learn how to make this simple and easy version of homemade Crème Anglaise without using eggs or artificial custard powder.
Next add vanilla extract or vanilla bean, scraped.
Making Vanilla Custard
Mix everything and keep the pan on stovetop on a low to medium-low heat.
Stir so that all the sugar dissolves. Use a wired whisk for ease of use and best results.
Simmer on a low to medium-low heat.
When milk gets hot, then stir often so that the custard mixture does not stick to bottom of pan and forms lumps.
Continue to stir till the custard sauce starts to thicken gradually.
Do remember to cook on a low to medium-low heat. So do not rush. You don’t want a lumpy custard or a browned or blackened custard.
The sauce will thicken. continue to simmer and stir continuously till the sauce thickens more.
Take the sauce in a spoon and it should coat the back side of the spoon.
Turn the heat off and cover the pan with cotton kitchen towel or napkin. Placing a cotton kitchen towel prevents from forming the layer of skin on top.
Let the custard sauce cool at room temperature. Later you can keep in fridge. Do note that on cooling the sauce will thicken more.
You can use this custard sauce or egg-free crème anglaise to make desserts like fruit custard, bread & butter pudding, baked custard, trifle etc.
Storage
After the custard sauce cools down to room temperature, refrigerate it. It keeps well for 2 to 3 days in the fridge.
Note that the sauce will thicken more after refrigeration.
Notes
Remember to cook all the while on a low or medium-low heat. Stir often so that the custard sauce does not stick to the bottom of the pan.
Ensure to use a good quality, heavy-bottomed steel pan so that the sauce does not get stick to the pan or gets burned.
You can use whole milk or toned milk to make the custard sauce. But for toned milk you may need to increase the cornstarch quantity by 1 to 2 tablespoons more.
The recipe is easily scaleable to make a large batch of the crème anglaise.
Note that the approximate nutrition info is for the entire amount of vanilla custard made from this recipe.