Crème Anglaise is the most amazing vanilla custard sauce, dessert, pouring custard! A luxurious, creamy, rich sauce, that has so many uses. How could milk, cream, eggs, sugar and vanilla taste so amazing!?
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I first tried creme anglaise when I lived in Germany, my house mother made rote grütze (someday I will get my recipe out) and poured this creamy, vanilla custard on top. I thought I had died and gone to heaven, it’s that good!
What IS Crème Anglaise?
Crème anglaise (French for “English cream“) is a light pouring custard used as a dessert cream or sauce. It is a mix of sugar, egg yolks, and hot milk often flavoured with vanilla. Its name may derive from the prevalence of sweet custards in English desserts.
(source)
Creme Anglaise Recipe Ingredients
- Whole milk: For cream sauces, it’s not worth skimping!
- Whipping cream: What gives the sauce it’s silky, creamy richness
- Vanilla bean: For this recipe this is worth the splurge! It’s what gives those beautiful flecks of vanilla color and the flavor — outstanding!
- Egg yolks: I use large eggs and you should bring them to room temperature for the smoothest creme sauce.
- Sugar: Just a few tablespoons is all you need to lightly sweeten the sauce. I use all-natural cane sugar, but you could also use white sugar.
Anyone can make this sauce! In just a few minutes you will have an amazing dessert sauce to wow your family and friends.
How to make Creme Anglaise
- In a heavy bottomed medium saucepan, combine milk and whipping cream. Scrape seeds from vanilla bean; then add the bean itself. Bring milk mixture to a simmer, remove from heat.
2. In a separate mixing bowl, whisk egg yolks and sugar until light yellow. Gradually whisk hot milk mixture into the egg and sugar mixture. Return custard to saucepan, stirring constantly over low heat until custard thickens and leaves a path in the back of a spoon when finger is drawn across, about 5 minutes. Be careful not to boil.
3. Place a fine mesh strainer over a small bowl and pour custard through strainer. Serve warm immediately or allow to cool, then cover and chill. Lasts up to 5 days in the refrigerator.
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Success Tips for this Anglaise
- Stir constantly: For that perfectly smooth, creamy texture, keep stirring gently as the sauce cooks. This keeps the eggs from curdling and gives you that silky finish we all crave!
- Watch the heat: Low and slow is the way to go! Keep the heat at medium-low, and take your time. This helps the custard thicken gradually without scrambling the eggs.
- Check for doneness: You’ll know it’s ready when it coats the back of a spoon. To be sure, run your finger across the back of the spoon—if the line holds, your Crème Anglaise is good to go! (And yes, you can lick your finger!)
- Strain it: For the smoothest texture, pour the finished custard through a fine-mesh sieve to catch any cooked egg bits, guaranteeing a velvety pour every time.
- Flavor it your way: Feeling adventurous? Add a splash of rum or bourbon, a bit of citrus zest, or even a pinch of cinnamon to give it a fun twist!
Ways to Use Crème Anglaise
- My most recent obsession, Chocolate Bread Pudding, drizzle over the top and I guarantee, it will take it over-the-top!
- Over a warm berry or fruit dish of any kind; pies, crisps, cobblers, etc.
- Allow fresh sliced berries to swim in this delicious sauce
- Drizzle on pound cake, chocolate or otherwise.
- On top of Molten Lava Cakes
- Treat it like you would ice cream, heavy cream or whipping cream — if you would put one of those three things on a dish, you would put Crème Anglaise!
- Oh and serve warm or cold! I dare you not to lick the spoon!
How to Store Vanilla Anglaise
Crème Anglaise should be cooled completely before storing in an airtight container in the fridge for up to 5 days.
Reheating: Use a double boiler or a small saucepan over low heat, stirring continuously to prevent the eggs from curdling until warmed through.
Freeze for a twist: As Ina Garten notes in Cook Like a Pro, “Vanilla ice cream is essentially crème anglaise that’s been frozen.” So yes, you can freeze Crème Anglaise to create a French-style frozen custard! Transfer it to a freezer-safe container, leaving some room for expansion. Place a piece of plastic wrap or parchment paper directly on the surface to help prevent freezer burn or ice crystals, and freeze for up to 2 months.
Important tip: If you plan to use it as a sauce again after freezing, keep in mind that the texture will change significantly. To bring back some of its smoothness, warm it gently over low heat and whisk in a bit of heavy cream.
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Crème Anglaise Sauce
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Print Pin Save RateEquipment
- 32 ounce batter bowl with lid
Ingredients
- ½ cup whole milk I use organic, not worth skimping on lesser %
- ½ cup whipping cream I use organic
- 2 inch piece vanilla bean split, seeded (totally worth the splurge)
- 3 large egg yolks
- 3 tablespoons sugar organic, all natural, cane
Instructions
- In a heavy bottomed medium saucepan, combine milk and whipping cream. Scrape seeds from vanilla bean; then add the bean itself. Bring milk mixture to a simmer, remove from heat.
- In a separate mixing bowl, whisk egg yolks and sugar until light yellow. Gradually, by ladleing a little stream at a time, whisk hot milk mixture into the egg and sugar mixture. Return custard to saucepan, stirring constantly over low heat until custard thickens and leaves a path in the back of a spoon when finger is drawn across, about 5 minutes. Be careful not to boil.
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Notes
Storage Tips
Lasts up to 5 days in the refrigerator, covered with plastic wrap or in an airtight container.Uses for Creme Anglaise
- My most recent obsession, Chocolate Bread Pudding, drizzle over the top and I guarantee, it will take it over-the-top!
- Over a warm berry or fruit dish of any kind; pies, crisps, cobblers, etc.
- Allow fresh sliced berries to swim in this delicious sauce
- Drizzle on pound cake, chocolate or otherwise.
- On top of Molten Lava Cakes
- Treat it like you would ice cream, heavy cream or whipping cream — if you would put one of those three things on a dish, you would put Crème Anglaise!
- Oh and serve warm or cold! I dare you not to lick the spoon!
- Did you know that Creme Brulee is baked creme anglaise!! You should try my easy recipe.
Nutrition
Vicki P
This was easy to make but difficult for me to pronounce! Just like making whipping cream… 1 second you think.. almost there and then oops! It still tasted Devine! I did use a whole vanilla bean because I love vanilla and I had extra beans from starting Vanilla Extract. I may double recipe next time because it’s that good! Served over fresh fruit and another fabulous recipe also created by thefreshcooky.com: lemon crumb coffee cake.
Awe Vicki, you made my day!! Thank you.