Crème anglaise is a silky, sweet custard sauce made from milk, cream, egg yolks, sugar, and vanilla. Its smooth, pourable texture and delicate flavor elevate simple desserts—spoon it over fresh berries, drizzle it on cakes or bread pudding, or serve it alongside a warm tart for an elegant finish.
This recipe blends whole milk and heavy cream for a balanced consistency: light enough to flow easily, yet rich and velvety. Vanilla bean paste or a scraped vanilla pod adds real vanilla flecks throughout the sauce and delivers a deep, aromatic flavor that pairs beautifully with fruit, such as ripe strawberries shown here.
Although crème anglaise sounds refined, it’s straightforward to make at home. The essential steps are gentle heating, tempering the eggs with the warm dairy, and constant stirring to prevent curdling. A quick chill in an ice bath locks in the silky texture.
What You’ll Like About This Recipe
Luxuriously smooth texture. The custard thickens to a silky, pourable consistency that feels indulgent without being heavy.
Pronounced vanilla aroma. Vanilla bean paste, extract, or a whole bean infuses the sauce with a bright, authentic flavor and lovely specks of vanilla.
Simple, reliable technique. Tempering the eggs and cooking gently are the keys; this version explains each step so even a beginner can succeed.
Extremely versatile. Use it to enhance cakes, fruit, bread pudding, or chocolate desserts; its mild sweetness complements many flavors.
Make-ahead friendly. The sauce keeps well in the refrigerator for a couple of days, making it convenient for entertaining or prepping desserts in advance.
Ingredient Notes
- Whole milk – Adds body while keeping the sauce light; helps reduce the risk of curdling.
- Heavy cream – Contributes richness and a velvety mouthfeel that balances the milk.
- Vanilla bean paste – Delivers concentrated vanilla flavor and the signature specks; vanilla extract works, or use a scraped bean for maximum aroma.
- Egg yolks – Thicken the custard; room-temperature yolks incorporate more smoothly for a silkier sauce.
- Granulated sugar – Sweetens and helps the yolks combine evenly during whisking and tempering.
Steps to Make Crème Anglaise
- Set up an ice bath: fill a large bowl halfway with ice and cold water, nest a medium bowl inside it, and place a fine-mesh strainer over the medium bowl so you can cool and strain the custard immediately.
- Gently warm the milk, cream, and vanilla in a saucepan just until steaming. Heat slowly so the vanilla can infuse without scalding the dairy.
- Whisk the egg yolks and sugar until pale and slightly thickened; this dissolves the sugar and readies the yolks for tempering.
- Temper the yolks by slowly adding the hot milk mixture while whisking constantly to prevent scrambling.
- Return the combined mixture to the saucepan and cook over medium-low heat, stirring continuously, until it thickens enough to coat the back of a spoon or reaches about 180–185°F (82–85°C).
- Immediately strain the custard into the bowl set in the ice bath and stir gently. Press plastic wrap onto the surface to prevent a skin, then cool completely before refrigerating.
Pro Tips
- Stir constantly with a wooden spoon or heatproof spatula to prevent the custard from sticking and curdling on the pan bottom.
- If you prefer precision, use an instant-read thermometer and remove the custard from heat at 180–185°F.
- Always strain the finished sauce to catch any tiny bits of cooked egg or coagulated edges for an ultra-smooth result.
- Cool completely before sealing and refrigerating to avoid condensation under the wrap.
- For subtle flavor variations, infuse the milk with citrus zest, a cinnamon stick, or coffee beans, then remove those before tempering.
Recipe Variations
- Classic bean version. Simmer a split vanilla bean in the dairy for the fullest vanilla aroma.
- Citrus-scented anglaise. Add strips of lemon or orange zest while warming the milk, then strain before cooling.
- Spiced anglaise. Infuse with a cinnamon stick, star anise, cardamom pod, or a pinch of nutmeg for warm, aromatic notes.
- Chocolate anglaise. Stir chopped chocolate into the hot strained custard until smooth for a lighter chocolate sauce.
- Coffee anglaise. Steep crushed espresso beans or a little instant espresso in the warm milk for a coffee-flavored custard.
Crème Anglaise Serving Ideas
- Pour over fresh berries or stone fruits.
- Drizzle on 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.
- Pair with chocolate lava cake to contrast textures and flavors.
How to Store
Refrigerate: Keep cooled crème anglaise in an airtight container for up to 3 days. Press plastic wrap directly onto the surface to prevent a skin and always keep it chilled.
Freeze: Freezing is not advised; the custard may separate and become grainy after thawing.
Refresh: If the sauce thickens in the fridge, whisk in a splash of cold milk or warm it briefly over low heat while stirring—avoid boiling.
Frequently Asked Questions
Curdling happens when the mixture gets too hot or isn’t stirred regularly. Keep the heat low and stir continuously to avoid overheating the eggs.
Yes. Half-and-half will produce a slightly thinner sauce, but it will still thicken if cooked to the correct temperature.
Yes—crème anglaise keeps well refrigerated for up to 48 hours when tightly covered.
Crème Anglaise
Diana Rattray
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Ingredients
- 1 cup whole milk
- ½ cup heavy cream
- 2 tsp vanilla bean paste or vanilla extract/scraped vanilla bean
- 6 egg yolks large
- ½ cup granulated sugar
Recommended Equipment
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Electric hand mixer (optional)
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Instant-read thermometer (helpful)
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Fine mesh sieve
Instructions
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Fill a large bowl with ice and cold water and set a medium bowl inside it. Place a fine-mesh strainer over the medium bowl to strain and cool the finished custard.
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In a saucepan, combine the milk, cream, and vanilla. Heat gently, stirring, until the mixture is just steaming and small bubbles form at the edge.
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Beat the egg yolks and sugar until pale and slightly thickened, about 2–4 minutes. Gradually whisk the hot milk into the yolks to temper them, then return everything to the pan.
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Cook over medium-low heat, stirring constantly, until the custard thickens and coats the back of a spoon or reaches 180–185°F. Remove from the heat promptly.
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Strain the custard into the bowl set in the ice bath, stir gently, and press plastic wrap onto the surface to prevent a skin. Chill completely before storing.
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Refrigerate for up to 3 days. Serve chilled or gently warmed, drizzled over cakes, puddings, or fruit. Enjoy!
Nutrition
Disclaimer:
Nutrition facts are estimates calculated from the ingredient list and may vary based on brands, measurements, and serving sizes.