Custard sauce

Custard sauce


3 people made this

About this recipe: Sometimes called crème anglaise, serve this sauce with sweet pies, tarts and puddings.

Maggie Pannell

Serves: 8 

  • 4 egg yolks
  • 4 tsp cornflour
  • 4 tbsp caster sugar
  • 600 ml semi-skimmed milk
  • few drops of pure vanilla extract (optional)

Prep:5min  ›  Cook:5min  ›  Ready in:10min 

  1. Put the egg yolks, cornflour and sugar in a heatproof bowl and beat until smooth.
  2. Pour the milk into a saucepan and bring to the boil. Slowly pour the milk onto the egg yolk mixture, stirring all the time.
  3. Return the mixture to the pan and cook over a low heat, stirring constantly until thickened to a custard consistency. Flavour with a few drops of vanilla extract, if liked. Remove from the heat and strain into a jug.
  4. Serve hot or leave to cool before using or serving.


Vanilla adds a lovely flavour to custard but you can add other flavourings such as a little grated orange zest or 2 tbsp rum, brandy or flavoured liqueur to the finished custard.

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Reviews (1)


A very nice and easy substitute for traditional Creme Anglaise - giving one the option to flavour with anything (I used Brandy). It came out lovely and foamy too, like a cappuccino! - 03 Nov 2010

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