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15-Minute Almond Custard Sauce (Quick Crème Anglaise) – vegetarian recipe
Stav Kogan

15-Minute Almond Custard Sauce (Quick Crème Anglaise)

Forget complicated dessert sauces! This Almond Custard Sauce is a brilliant, one-pot spin on classic crème Anglaise without the stress. In just 15 minutes, create a silky, luxurious sauce infused with the delicate, toasty flavor of almonds, perfect for elevating any dessert.
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Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings: 8 servings
Calories: 175
Ingredients Method Nutrition

Ingredients
  

  • ¾ cup (75 g / 2.65 oz) chopped almonds
  • 2 cups (480 ml) milk
  • ½ cup (100 g / 3.5 oz) granulated sugar
  • 4 large egg yolks
  • For Variations
  • Vanilla Custard: 1 vanilla bean, split lengthwise
  • ½ cup (85 g / 3 oz) Chocolate Custard chopped semi-sweet or bittersweet chocolate
  • For an even richer, more decadent sauce, replace some or all of the milk with heavy cream.
  • The don't let it boil rule is the most important part. Boiling will curdle the egg yolks, ruining the texture. Keep the heat moderate and whisk constantly.
  • Infuse extra flavor by adding like cinnamon sticks, citrus peel, or cardamom pods to the pot as the custard cooks. Simply strain them out at the end with the almonds.
  • This sauce is incredibly versatile. Drizzle it warm over Almond Cake, serve it with Cream Puffs, or use it as a decadent dip for Churros and fresh fruit.

Method
 

  1. Place the chopped almonds in a medium saucepan over medium heat.
  2. Cook, shaking the pan frequently, for about 3 minutes until the nuts are fragrant and lightly toasted.
  3. Add the milk, sugar, and egg yolks directly to the saucepan with the almonds.
  4. Whisk everything together thoroughly to combine.
  5. Continue cooking over medium heat, whisking almost constantly, until the mixture thickens enough to coat the back of a spoon. Use a thermometer to check for a temperature between 175-180°F (80-82°C). It is crucial that you do not let the mixture boil, or the eggs will scramble.
  6. Immediately remove the saucepan from the heat.
  7. Pour the hot custard through a fine-mesh sieve into a clean bowl to strain out the almonds and ensure a silky-smooth texture.
  8. Let the sauce cool slightly before serving warm, or cover and chill in the refrigerator. The sauce can be stored in an airtight container in the fridge for up to 3 days.
  9. Don't be afraid to experiment with other nuts! This recipe works beautifully with toasted hazelnuts, cashews, pistachios, or even peanuts.

Nutrition

Calories: 175kcalCarbohydrates: 18gProtein: 6gFat: 9g

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