Creme Anglaise
Crème anglaise is a rich and silky sauce that enhances any dessert with its luxurious flavor and texture.
Crème anglaise is a rich and silky sweet sauce made with milk, cream, egg yolks, sugar, and vanilla. Its rich and luxurious texture and flavor can elevate even the simplest dessert. Whether spooned over fresh berries, drizzled over a slice of cake or bread pudding, or served alongside a warm fruit tart, its rich yet pourable consistency makes it endlessly versatile.
This version utilizes a combination of whole milk and heavy cream, resulting in a perfectly balanced texture—light enough to flow smoothly yet rich enough to feel sumptuous. Vanilla bean paste—or a whole scraped vanilla bean—adds not only flavor but tiny specks of real vanilla throughout the sauce, giving it a sophisticated appearance that looks especially stunning over fruit, as shown here with ripe strawberries.
Though crème anglaise sounds fancy, it’s surprisingly easy to make at home. The key is gentle heat and constant stirring to ensure a silky finish without curdling the eggs. A quick chill in an ice bath helps set the texture and preserve that lovely creaminess.
What You’ll Like About This Recipe
Luxuriously smooth texture. This crème anglaise thickens into a silky, pourable custard that feels elegant without being heavy. The controlled cooking method gives you a restaurant-quality finish at home.
Deep, aromatic vanilla flavor. Whether you use vanilla bean paste, extract, or a whole bean, the flavor blooms beautifully in the warm milk and cream. It complements a wide range of desserts without overpowering them.
Surprisingly simple technique. The key steps—tempering the eggs and cooking gently—are straightforward once you see them laid out clearly. This version breaks the process down so even beginners can succeed on the first try.
Versatile across countless desserts. Drizzle it over cakes, spoon it around plated fruit, serve it with bread pudding, or use it to soften chocolate desserts. The sauce is mild, creamy, and endlessly adaptable.
Make-ahead convenience. Crème anglaise stores well in the refrigerator, letting you prep it a day or two in advance. This makes it ideal for entertaining or for simplifying desserts during busy weeks.
Ingredient Notes
- Whole milk – Provides body while keeping the sauce light. Using whole milk helps prevent curdling.
- Heavy cream – Adds richness and a velvety texture, balancing the milk for a classic anglaise consistency.
- Vanilla bean paste – Gives the custard deep vanilla flavor and signature specks. Extract works well too, or use a scraped vanilla bean for the strongest aroma.
- Egg yolks – The thickener for the custard. Room-temperature yolks whisk more smoothly and create a silkier sauce.
- Granulated sugar – Sweetens and helps the yolks incorporate air as you whisk, preventing scrambling during tempering.
Steps to Make Crème Anglaise
- Prepare your cooling setup by filling a large bowl with ice water and placing a smaller bowl inside it. Position a fine-mesh strainer over the top. This ensures the custard stops cooking immediately once it reaches the proper temperature.
- Warm the milk, cream, and vanilla together just until steaming. Heating slowly helps the vanilla infuse while reducing the risk of scalding.
- Whisk the egg yolks and sugar until they become pale and slightly thickened. This step dissolves the sugar and helps the yolks incorporate smoothly into the hot liquid during tempering.
- Slowly pour the warm milk mixture into the yolks while whisking constantly. This gradual tempering prevents the eggs from scrambling and ensures a smooth custard.
- Return the mixture to the saucepan and cook gently, stirring continuously. Look for the custard to thicken enough to coat the back of a spoon—this is your visual cue to remove it from the heat.
- Strain the custard immediately into the prepared bowl over the ice bath. Cooling quickly helps maintain a silky texture and prevents over-thickening.
Pro Tips
- Stir constantly and gently with a wooden spoon or heatproof spatula to avoid curdling along the bottom of the pan.
- Use an instant-read thermometer if you’re worried about overcooking; aim for 180°F to 185°F for perfect consistency.
- Always strain the sauce, even if it looks smooth—it removes any tiny cooked yolk bits or thickened edges.
- Cool the sauce completely before refrigerating to avoid condensation forming under the plastic wrap.
- For extra flavor, infuse the milk and cream with citrus zest, cinnamon sticks, or coffee beans before straining them out.
Recipe Variations
- Classic bean version. Use one whole split vanilla bean simmered in the milk and cream for the most aromatic flavor.
- Citrus-scented anglaise. Add strips of lemon or orange zest while heating the milk; strain out before cooling.
- Spiced anglaise. Infuse the dairy with cinnamon stick, star anise, cardamom pod, or nutmeg for warm notes.
- Chocolate anglaise. Whisk chopped chocolate into the strained hot custard until smooth for a thin chocolate sauce.
- Coffee anglaise. Steep crushed espresso beans or instant espresso powder in the warm milk mixture before tempering.
Crème Anglaise Serving Ideas
- Pour over fresh berries or stone fruits.
- Drizzle over pound cake, sponge cake, or angel food cake.
- Spoon over warm bread pudding or French toast.
- Serve warm with poached pears or apples.
- Use as a dipping sauce for cream puffs or profiteroles.
- Accompany a chocolate lava cake with crème anglaise for a contrast in flavor and texture.
How to Store
Refrigerate: Store cooled crème anglaise in an airtight container for up to 3 days. Press plastic wrap directly onto the surface to prevent a skin from forming. Keep it chilled at all times for food safety.
Freeze: Freezing is not recommended, as the custard can separate and become grainy once thawed.
Refresh: If the sauce thickens in the fridge, whisk in a splash of cold milk to loosen it. Warm briefly over low heat while stirring, but avoid simmering.
Frequently Asked Questions
Crème Anglaise
Ingredients
- 1 cup whole milk
- 1/2 cup heavy cream
- 2 teaspoons vanilla bean paste, or substitute with vanilla extract or a scraped vanilla bean
- 6 egg yolks, large
- 1/2 cup granulated sugar
Instructions
- Prepare an Ice Bath and Strainer: Fill a large bowl with ice cubes and cold water, about halfway. Set a medium bowl inside it and place a fine mesh strainer over the medium bowl. You’ll strain and chill the finished sauce here.
- Heat the Milk and Cream: In a medium saucepan, combine the milk, heavy cream, and vanilla bean paste. Heat over medium heat, stirring frequently, until it just begins to simmer (about 190°F on an instant-read thermometer).
- Whisk the Egg Yolks and Sugar: While the milk mixture heats, whisk the egg yolks and sugar together in a large bowl until the mixture is thick, pale, and slightly fluffy—about 2 to 4 minutes. You can do this by hand or with an electric mixer. Temper the egg mixture by slowly pouring the hot milk mixture into the yolk mixture, whisking constantly to prevent curdling.
- Cook the Custard: Return the mixture to the saucepan and place over medium-low heat. Cook, stirring constantly with a wooden spoon or heatproof spatula, until the custard thickens and reaches 180°F to 185°F. It should coat the back of the spoon.
- Strain and Cool: Immediately pour the custard through the prepared strainer into the bowl set in the ice bath. Stir gently, then place a piece of plastic wrap directly on the surface of the sauce to prevent a skin from forming.
- Cool: Cool to room temperature in the ice bath, then refrigerate until ready to serve. The sauce will keep for up to 3 days in the fridge. Drizzle over cakes, desserts, bread pudding, or fresh fruit. Enjoy!
Nutrition
Disclaimer:
Our nutritional information is based on a third-party application that analyzes the ingredients list to determine the values. The information is meant to be helpful, but should be considered an estimate. Values may differ depending on measurements, brands, serving variations, and database availability.
