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Creme Aux Oueufs (Sweet Custard Sauce)

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“While Charlotte aux Pommes (the recipe is posted separately) is often served in France with an apricot sauce, in Normandy, this custard sauce is often what comes with a Charlotte. It is also good over fruit, or in trifles.”
3-4 cups

Ingredients Nutrition


  1. Run the tip of a paring knife lengthwise down the vanilla bean.
  2. In a saucepan, bring the milk, heavy cream and vanilla bean to a boil.
  3. Reduce heat and simmer 4 to 5 minutes.
  4. Meanwhile, beat the egg yolks and sugar until thick and lemony in color.
  5. Remove the vanilla bean, rinse it and tuck it into a sugar bowl to flavor and scent your sugar.
  6. Gradually and carefully stir about half the cream mixture into the egg yolks.
  7. Place the sauce pan over low heat and slowly pour, stirring all the while, the egg yolk cream mixture into the rest of the cream in the saucepan.
  8. Simmer, stirring frequently, until the mixture begins to thicken, 4 to 5 minutes.
  9. Do NOT boil.
  10. Remove from heat and strain the sauce thru a fine mesh strainer into a bowl.
  11. Note: If you do not care for the black flecks in the custard from the vanilla bean, you can use 1/2 teaspoon of pure vanilla.

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