Crème anglaise
Crème anglaise is a classic French vanilla custard sauce made with milk, egg yolks, sugar and vanilla bean paste. The Thermomix TM7 heats and stirs the custard automatically, so you get a silky, pourable sauce without scrambling the eggs. Serve it warm or cold over desserts, fruit or pudding.
About this recipe
Crème anglaise Thermomix TM7 is the answer for anyone searching for a foolproof vanilla custard sauce recipe. This classic French sauce, built from just milk, egg yolks, sugar and vanilla bean paste, is notoriously tricky in a saucepan: one moment of inattention and the yolks scramble. With the all-in-one kitchen machine, the egg yolks and sugar are blended evenly before the milk is added, and the machine then heats and stirs the custard continuously so it thickens gently to a velvety consistency. The specks of vanilla bean paste distribute perfectly throughout the sauce, giving that authentic patisserie look. Serve this dessert sauce warm over apple pie, chocolate fondant or poached pears, or chill it as a companion to fresh strawberries in summer. It also forms the base for homemade vanilla ice cream. Whether you are preparing an elegant dinner party finale or a simple family pudding, this Thermomix crème anglaise delivers restaurant-quality results with minimal effort and no curdling disasters.
Preparation tips
- Use real vanilla bean paste rather than extract for visible vanilla specks and a deeper flavour; stir it in with the egg yolks and sugar so it dissolves completely into the custard base.
- To check the consistency, dip a wooden spoon into the sauce and draw a line with your finger: if the line stays visible, the crème anglaise is ready and should be taken off the heat immediately to prevent curdling.
- Pour the finished custard into a clean bowl and cover the surface directly with cling film to prevent a skin forming; it keeps for two days in the fridge and can be gently reheated while stirring.
Recipe variations
- Lactose-free version: replace the milk with unsweetened lactose-free milk or a mild oat drink; the egg yolks and vanilla bean paste stay the same, and the sauce still thickens to a silky pouring consistency.
- Festive Christmas version: add a pinch of ground cinnamon, a strip of orange zest and a splash of rum or amaretto after cooking; serve warm over Christmas pudding or gingerbread for a seasonal twist.
Thermomix TM7 Benefits
- Weighing accuracy - The integrated scale of the Thermomix weighs the sugar and milk directly in the bowl, so the yolk ratio stays balanced. [Built-in Scale]
- Even mixing - The TM7 blends the egg yolks and sugar into a pale, smooth base before any milk is added, preventing lumps. [Multi-Function]
- Precise heating - Precise temperature control of the Thermomix cooks the vanilla custard gently without scrambling the yolks. [Precision Control]
- Hands-free stirring - The machine stirs the milk and vanilla bean paste continuously while thickening, so you never need to whisk. [Hands-Free]
- Multi-functionality - One Thermomix bowl mixes, heats and chills the crème anglaise, then transforms leftovers into ice cream base. [Multi-Function]
Ingredients
- milk
- egg yolks
- white sugar
- vanilla bean paste