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.
Whether you’re making an elegant dinner dessert or simply looking for a way to dress up a bowl of fruit or French toast, this sauce belongs in your repertoire.
🍓 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.
🥣 Recipe Variations
- Citrus Crème Anglaise: Add a strip of orange or lemon zest to the milk while heating, then strain it out before mixing.
- Espresso Crème Anglaise: Stir in 1 to 2 teaspoons of instant espresso powder This content may contain affiliate links. As an Amazon Associate, I earn from qualifying purchases. with the hot milk.
- Boozy Version: Add a splash of liqueur (like Grand Marnier, Calvados, Amaretto, or Chambord) at the end for a grown-up twist.
- Spiced Version: Infuse the milk with a cinnamon stick or a few crushed cardamom pods while heating, then strain before mixing.
🫙 Storage
- Store crème anglaise in an airtight container in the fridge for up to 3 days.
- Press a piece of plastic wrap directly onto the surface to prevent skin from forming.
- Stir gently before using; if it thickens too much, whisk in a splash of milk to loosen.
- If you’ve made too much, churn it in an ice cream machine and freeze.
Crème Anglaise
Transform your desserts with crème anglaise. Discover its silky texture and delicious flavor, perfect for any occasion.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 12 servings 1x
- Category: Desserts, Sauces
- Method: Stovetop
- Cuisine: French
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 large egg yolks
- 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).
Credit: Diana Rattray - 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.
Credit: Diana Rattray - 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.
Credit: Diana Rattray - 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.
Credit: Diana Rattray - 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!
Credit: Diana Rattray
Equipment
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