The reviewer gave this recipe 4 stars. This recipe averages a 4.57 star rating.
Reviewed: Aug. 14, 2009
Good directions. I made it 2 ways. For both I cut down the sugar to 1/4 cup. For the first sauce, I used 1 tsp of vanilla extract instead of a vanilla bean. For the second sauce I used the zest of one lemon instead of the vanilla bean. After the sauce was cooked, I strained out the zest. Farm eggs gave both sauces a beautiful golden colour. They were delicious served over fresh berries.
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Cooking Level: Intermediate

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The reviewer gave this recipe 4 stars. This recipe averages a 4.57 star rating.
Reviewed: Jul. 5, 2009
As other reviewers have stated, this recipe is way too sweet! 1/3-1/4 c sugar would be perfect! I had completely forgotten to reduce the sugar so my sauce was too sweet. To conteract the sweetness, I added a squeeze of lemon juice to the finish product (the sauce was quite thick so I added just enough to cut the sweetness without thinning out the sauce too much). I also omitted the butter since the sauce was quite rich on it's own. Great recipe!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.57 star rating.
Reviewed: Jun. 24, 2009
Delicious! Went great over the pound cake I've had in my freezer which needed some oomph to serve to guests.
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Cooking Level: Intermediate

Home Town: Jonesboro, Arkansas, USA
Living In: Dallas, Texas, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.57 star rating.
Reviewed: Feb. 11, 2009
Delicious and so easy to make. I halved the recipe. I used half milk and half heavy cream, 1 tsp pure vanilla extract and forgot to add the butter. Tasted great over tea soaked french toast with maple syrup.
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Cooking Level: Expert

Home Town: Brooklyn, New York, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.57 star rating.
Reviewed: Dec. 8, 2008
absolutely wonderful! i was looking for it to be a tad bit thicker, so i added a little slurry of cornstarch and water to it after all of the other ingredients were incorporated. it was delicious! thanks for this wonderful recipe.
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Cooking Level: Intermediate

Living In: Tyler, Texas, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.57 star rating.
Reviewed: Aug. 31, 2008
i used 2 tsp vanilla in place of the bean. same amount of sugar as i have a sweet tooth so it didn't seem like a lot. keep stirring when you pour the egg mixture into the cream mixture. stir continuously while heating. remove from heat as soon as it starts thickening. also, strain it before serving to get rid of the few lumps and to get a perfect consistency. it was the perfect accompaniment for a bread pudding i made from here.
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.57 star rating.
Reviewed: Apr. 10, 2008
Just what I was looking for to make my blackberries the best I've ever tasted. Thanks
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Cooking Level: Intermediate

Home Town: Modesto, California, USA
Living In: Sonora, California, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.57 star rating.
Reviewed: Mar. 12, 2008
Most definitely recommend with bread pudding. This recipe also works great if you have extra evaporated milk to use up.
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Cooking Level: Beginning

Home Town: Ambler, Pennsylvania, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.57 star rating.
Reviewed: Mar. 7, 2008
Thickness/texture similar to pudding.
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.57 star rating.
Reviewed: Feb. 16, 2008
My first attempt at home made custard, it worked perfectly, no lumps. I served it with Bread Pudding I also from this site and they were a perfect match I did cut the sugar down a little but not much. I will definately make this again!
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.57 star rating.
Reviewed: Dec. 22, 2007
Absolutely delicious. Smooth and rich and divinely creamy. I made half the recipe and used half of a vanilla bean that I'd already taken the seeds from for something else. But there were still a lot of seeds left even after scraping them out, so they all went into the sauce. Great recipe.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.57 star rating.
Reviewed: Sep. 11, 2007
Good, but a bit too sweet. I wish I read the previous reviews and cut down on the sugar. Rather than buying half and half I decided to use up the little bit heavy whipping cream I had left over and mixed in some lowfat milk at the very end to thin it out.
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Cooking Level: Intermediate

Home Town: Rockville, Maryland, USA
Living In: Gaithersburg, Maryland, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.57 star rating.
Reviewed: Sep. 4, 2007
I made this to put on top of bread pudding. I'd never made a vanilla sauce before, but it looked easy enough. I halved the recipe and instead of cream, I used whole (homo) milk and vanilla extract. Other reviewers said to not let it cook too long, so I watched it carefully and I also strained it before serving. It came out perfectly, even using the lower fat milk. It was delicious warm, and wonderful cold the next day. Yummy!
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Cooking Level: Intermediate

Home Town: Eugene, Oregon, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.57 star rating.
Reviewed: Sep. 2, 2007
This recipe had the perfect ingredient list for me -- I was looking to use up egg yolks and heavy cream. I used half heavy cream and half milk with the tablespoon of vanilla recommended by other members, and it is delicious! One note -- I wasn't sure by what the "until mixture coats the back of a metal spoon" point was, but here's my recommendation: stir until it thickens, but do not let it come to a boil. When it starts to boil, it starts to get a finely lumpy texture. I pulled it off the stove at that point, so mine isn't perfectly smooth. But it is still delicious!!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.57 star rating.
Reviewed: Apr. 5, 2007
Excellent--a nice, basic creme anglaise dish that tastes exactly as it's supposed to. I used a tablespoon of real vanilla extract and that worked just fine.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.57 star rating.
Reviewed: Nov. 16, 2006
absolutely to die for...an excellent balance of flavors!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.57 star rating.
Reviewed: Oct. 19, 2006
This is a lovely custard sauce. Very decadent. Mine came out too yellow - I should've known sooner that I was suppose to whip the egg yolks and sugar until almost white. My first time using vanilla bean, so there were some black specks floating - I later learnt that that was normal. Also, the heat was probably a bit too high coz the custard turned into little globs. I solved this by using a handheld blender after taking the saucepan off the stove. This made the custard sauce velvety smooth! Had this with bread pudding. Was really good!
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Photo by Hartini

Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.57 star rating.
Reviewed: Jun. 3, 2006
Excellent recipe. I used it as a sauce for my banana wrapped crepe. I had sliced bananas, topped with the creme and wrapped in the crepe. I topped the crepe with the creme again and dribbled with chocolate sauce. Kids and adults love it!!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.57 star rating.
Reviewed: Apr. 5, 2006
A wonderful recipe for creme anglaise... simple to make. I like to use this smoothed over a slice of angel food cake and then topped with a scrumptious combination of fresh blackberries, raspberries, and blueberries.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.57 star rating.
Reviewed: Mar. 26, 2006
I cooked mine too long, but the flavor was great. I used 1/3 c. sugar & mexican vanilla & it tasted wonderful!
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Dee

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