Crème Anglaise Sauce

Why You’ll Love This Recipe

This sauce is elegant yet incredibly easy to prepare. The combination of milk, cream, egg yolks, and vanilla creates a custard that is rich but not heavy, with a perfect pourable consistency. It’s versatile, pairing well with everything from chocolate desserts to fruit crisps, and once you master it, you’ll find countless ways to use it.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• ½ cup whole milk
• ½ cup whipping cream
• 2-inch piece vanilla bean, split and seeded
• 3 large egg yolks
• 3 tablespoons sugar

Directions

1. In a small saucepan, combine the milk, cream, and vanilla bean with its seeds. Heat over medium-low until the mixture is hot but not boiling. Remove from heat and let it steep for a few minutes.
2. In a medium bowl, whisk the egg yolks with sugar until pale and slightly thickened.
3. Slowly pour a little of the hot milk mixture into the yolks, whisking constantly to temper them. Gradually add the remaining liquid while whisking.
4. Return the mixture to the saucepan. Cook over low heat, stirring constantly with a wooden spoon, until the sauce thickens slightly and coats the back of the spoon. Do not let it boil.
5. Strain through a fine-mesh sieve into a clean bowl to remove any bits of cooked egg or vanilla pod.
6. Serve warm or chilled, depending on preference.

Servings and timing

This recipe makes about 1 cup of sauce, serving 4–6 people. Preparation and cooking time is approximately 20 minutes.

Variations

• Use pure vanilla extract if you don’t have a vanilla bean.
• Infuse the milk with coffee beans, citrus zest, or spices like cinnamon for unique flavors.
• Add a splash of liqueur such as Grand Marnier, Amaretto, or Kahlúa for a grown-up twist.
• Make it lighter by using all milk instead of a mix of milk and cream.

Storage/Reheating

Store Crème Anglaise in an airtight container in the refrigerator for up to 3 days. Do not freeze, as it may separate. To reheat gently, warm over low heat while stirring, but avoid boiling.

FAQs

What desserts pair best with Crème Anglaise?

It pairs beautifully with chocolate cake, fruit tarts, soufflés, and poached fruit.

Can I make it ahead of time?

Yes, you can prepare it a day in advance and keep it refrigerated until serving.

How do I know when the sauce is done?

The sauce should coat the back of a spoon. Run your finger through it—if it leaves a clear line, it’s ready.

Why did my sauce curdle?

It likely got too hot. Always cook over low heat and stir constantly to prevent curdling.

Can I use vanilla extract instead of a bean?

Yes, add 1–2 teaspoons of pure vanilla extract after cooking instead of using a bean.

What’s the difference between Crème Anglaise and custard?

Crème Anglaise is a pourable custard sauce, while custard is usually cooked to a thicker, spoonable consistency.

Is Crème Anglaise served warm or cold?

It can be served either warm or chilled, depending on the dessert you’re pairing it with.

Can I thicken Crème Anglaise more?

Yes, cook slightly longer for a thicker texture, but be careful not to overcook or it will curdle.

Can I use only milk and skip the cream?

Yes, but the sauce will be lighter and less rich in flavor.

How can I fix a curdled sauce?

Quickly blend it with an immersion blender to smooth it out, though the texture may not be perfect.

Conclusion

Crème Anglaise is a luxurious custard sauce that turns any dessert into something elegant and refined. With its silky texture and rich vanilla flavor, it’s simple to make yet impressive to serve. Once you master this French classic, you’ll find it becomes a go-to finishing touch for many of your favorite sweets.

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