Brown Butter Crème Anglaise

Brown Butter Crème Anglaise

Toasted brown butter deepens this silky pouring custard with a nutty, caramelized edge.

Total 1 hr 30 min Makes 16 oz Calories 165/serving

Dietary

Vegetarian, Pescatarian, Wheat free, Nut free, Halal, Kosher, Kosher for passover, Ashkenazi kosher for passover

Allergens

Dairy, Eggs

This classic vanilla custard sauce gets a nutty twist from browned butter whisked in at the end, adding a toasted, caramel-like depth to its silky texture. Serve it warm or chilled over bread pudding, fruit crumbles, or slices of cake for a rich finishing touch. Made with egg yolks and cream, it's a technique-driven sauce that rewards patience and careful heat control.

Ingredients

  • 4 tablespoons unsalted butter
  • 1 1/2 cups whole milk
  • 1/2 cup heavy cream
  • 1 vanilla bean, split lengthwise, or 2 teaspoons vanilla extract
  • 5 egg yolks
  • 1/3 cup granulated sugar
  • 1/8 teaspoon fine salt

Method

  1. Melt the butter in a small saucepan over medium heat, swirling occasionally, until it turns golden brown and smells nutty, 4 to 6 minutes. Remove from heat and set aside.

  2. In a medium saucepan, combine the milk, cream, and vanilla bean (if using). Heat over medium until it just begins to steam and small bubbles form at the edges, about 5 minutes. Remove from heat.

  3. In a medium bowl, whisk the egg yolks, sugar, and salt together until pale and slightly thickened, about 1 minute.

  4. Slowly ladle about 1/2 cup of the hot milk mixture into the yolks, whisking constantly to temper them.

  5. Whisking constantly, pour the tempered yolk mixture back into the saucepan with the remaining hot milk.

  6. Cook over medium-low heat, stirring constantly with a wooden spoon or spatula, until the custard thickens and coats the back of the spoon, 5 to 7 minutes. Do not let it boil.

  7. Remove from heat and immediately strain the custard through a fine-mesh sieve into a clean bowl to remove the vanilla bean pod and any bits of cooked egg.

  8. Scrape the vanilla seeds from the pod into the strained custard if using a whole bean, then whisk in the reserved brown butter until fully incorporated. If using vanilla extract instead of a bean, whisk it in now.

  9. Set the bowl over an ice bath and stir occasionally until cooled to room temperature, about 15 minutes, to stop the cooking and keep the custard smooth.

  10. Cover and refrigerate until ready to serve, at least 1 hour, or serve slightly warm. Whisk briefly before pouring, as it will thicken as it chills.

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Brown Butter Crème Anglaise

This classic vanilla custard sauce gets a nutty twist from browned butter whisked in at the end, adding a toasted, caramel-like depth to its silky texture. Serve it warm or chilled over bread pudding, fruit crumbles, or slices of cake for a rich finishing touch. Made with egg yolks and cream, it's a technique-driven sauce that rewards patience and careful heat control.

1 hr 30 min 16 oz 165 cal

Ingredients

  • 4 tablespoons unsalted butter
  • 1 1/2 cups whole milk
  • 1/2 cup heavy cream
  • 1 vanilla bean, split lengthwise, or 2 teaspoons vanilla extract
  • 5 egg yolks
  • 1/3 cup granulated sugar
  • 1/8 teaspoon fine salt

Method

  1. 1

    Melt the butter in a small saucepan over medium heat, swirling occasionally, until it turns golden brown and smells nutty, 4 to 6 minutes. Remove from heat and set aside.

  2. 2

    In a medium saucepan, combine the milk, cream, and vanilla bean (if using). Heat over medium until it just begins to steam and small bubbles form at the edges, about 5 minutes. Remove from heat.

  3. 3

    In a medium bowl, whisk the egg yolks, sugar, and salt together until pale and slightly thickened, about 1 minute.

  4. 4

    Slowly ladle about 1/2 cup of the hot milk mixture into the yolks, whisking constantly to temper them.

  5. 5

    Whisking constantly, pour the tempered yolk mixture back into the saucepan with the remaining hot milk.

  6. 6

    Cook over medium-low heat, stirring constantly with a wooden spoon or spatula, until the custard thickens and coats the back of the spoon, 5 to 7 minutes. Do not let it boil.

  7. 7

    Remove from heat and immediately strain the custard through a fine-mesh sieve into a clean bowl to remove the vanilla bean pod and any bits of cooked egg.

  8. 8

    Scrape the vanilla seeds from the pod into the strained custard if using a whole bean, then whisk in the reserved brown butter until fully incorporated. If using vanilla extract instead of a bean, whisk it in now.

  9. 9

    Set the bowl over an ice bath and stir occasionally until cooled to room temperature, about 15 minutes, to stop the cooking and keep the custard smooth.

  10. 10

    Cover and refrigerate until ready to serve, at least 1 hour, or serve slightly warm. Whisk briefly before pouring, as it will thicken as it chills.