Classic Vanilla Sauce

(creme anglaise, vanilla custard sauce, bread pudding sauce, or vanilla cream sauce)

Classic Vanilla Sauce

Brian CampbellCamfam Cookery
Also called Creme anglaise, Vanilla Custard Sauce, Bread Pudding Sauce, or Vanilla Cream Sauce.
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Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Course Sauces
Cuisine American, French
Servings 4 people
Calories 161 kcal


  • ½ cup milk
  • ½ cup half and half
  • 1 teaspoon vanilla bean paste or vanilla extract
  • 3 tbsp sugar
  • 4 egg yolks large


  • Add the milk and half and half to a pot and bring to a slight simmer. Remove from heat.
  • Whisk egg yolks and sugar together in a medium bowl. Slowly ladle all the warm milk mixture into the egg yolk mixture while whisking quickly. Adding it too quickly will cook the egg yolks and cause the sauce to curdle.
  • Return to the mixture to the pot and heat over medium low until the sauce thickens and coats the back of a spoon. About 5 to 6 minutes. Remove from heat, add the vanilla once it cools.
  • Strain the sauce if desired. Serve warm or chill in the refrigerator.


Makes a little over 1 cup of vanilla sauce.
To reheat, add the vanilla sauce to a small pot and reheat it on the stovetop over very low heat, while constantly stirring. Remove it from the heat once it’s warmed through.
Overheating can cause the sauce to curdle so keep stirring and watch it closely.
Keep it in the fridge in an airtight container for up to 4 days. Cover the top surface with a layer of plastic wrap to prevent a skin from forming.
Avoid freezing this as it can alter the texture once thawed.
This is also known as creme anglaise, vanilla custard sauce, bread pudding sauce, or vanilla cream sauce. You can see there are a lot of uses for this versatile sauce.


Calories: 161kcalCarbohydrates: 15gProtein: 5gFat: 9gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 209mgSodium: 47mgPotassium: 115mgSugar: 15gVitamin A: 416IUVitamin C: 0.3mgCalcium: 95mgIron: 1mg
Keyword Sauce
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