Crème anglaise is a silky, sweet custard sauce made from milk, cream, egg yolks, sugar, and vanilla. Its smooth, pourable texture and delicate flavor can lift even the simplest desserts—try it over fresh berries, a slice of cake, bread pudding, or a warm fruit tart for an elegant finish.
This recipe blends whole milk with heavy cream for a balanced consistency: light enough to pour yet rich and velvety on the palate. Using vanilla bean paste or a scraped vanilla bean adds real vanilla flecks and a fuller aroma, which looks particularly attractive when served with fruit.
Although it sounds sophisticated, crème anglaise is easy to make at home. The essential steps are gentle, controlled heating and constant stirring to prevent the eggs from curdling. An ice bath cools the sauce quickly, preserving its smooth texture.
What You’ll Like About This Recipe
Luxuriously smooth texture. The custard thickens to a silky, pourable sauce that feels elegant without being heavy.
Clean vanilla flavor. Whether you use paste, extract, or a scraped bean, the vanilla blooms in the warm dairy for a fragrant, balanced taste.
Simple technique. Tempering the eggs and cooking gently are easy to follow—this version walks you through each step so beginners can get great results.
Versatile. Use it to dress cakes, fruit, bread pudding, or chocolates; it’s a mild, adaptable sauce that complements many desserts.
Make-ahead friendly. The sauce refrigerates well for a day or two, which makes it convenient for entertaining or meal prep.
Ingredient Notes
- Whole milk – Adds body while keeping the sauce light and helps reduce the chance of curdling.
- Heavy cream – Gives richness and a velvety mouthfeel, balancing the milk for classic anglaise texture.
- Vanilla bean paste – Delivers deep vanilla flavor and visible specks; extract or a scraped bean both work well.
- Egg yolks – Act as the custard’s thickener. Room-temperature yolks whip more smoothly and produce a silkier sauce.
- Granulated sugar – Sweetens and helps the yolks blend evenly when whisked.
Steps to Make Crème Anglaise
- Set up an ice bath: fill a large bowl halfway with ice and cold water, place a medium bowl inside it, and rest a fine-mesh strainer over the medium bowl for cooling and straining the finished custard.
- Combine milk, cream, and vanilla in a saucepan and warm gently, stirring often, until the mixture is steaming and just below simmering. Heating slowly extracts the vanilla flavor without scalding.
- 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 whisking a small stream of the hot milk mixture into the yolks, then gradually add the rest while whisking constantly to avoid scrambling.
- Return the combined mixture to the saucepan and cook over medium-low heat, stirring continuously with a wooden spoon or heatproof spatula, until the custard coats the back of a spoon and reaches about 180°F to 185°F.
- Immediately strain the custard through the fine-mesh strainer into the bowl set in the ice bath. Stir gently, press plastic wrap directly onto the surface, and cool to room temperature before refrigerating.
Pro Tips
- Stir constantly and gently to prevent curdling along the pan’s bottom.
- If using a thermometer, aim for 180°F–185°F for the right custard consistency.
- Always strain the sauce to remove any tiny cooked bits and ensure a perfectly smooth finish.
- Cool completely before refrigerating to avoid condensation under the wrap.
- For extra nuance, infuse the milk with citrus zest, a cinnamon stick, or coffee beans, then remove them before combining with the yolks.
Recipe Variations
- Classic bean version. Simmer a split vanilla bean in the milk and cream for maximum aroma.
- Citrus-scented anglaise. Add strips of lemon or orange zest while heating, then strain before cooling.
- Spiced anglaise. Infuse with cinnamon, star anise, cardamom, or nutmeg for warm, spicy notes.
- Chocolate anglaise. Whisk chopped chocolate into the hot strained custard until smooth for a thin chocolate sauce.
- Coffee anglaise. Steep crushed espresso beans or instant espresso in the warm milk before tempering for a coffee-laced sauce.
Crème Anglaise Serving Ideas
- Pour over fresh berries or stone fruit.
- 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 dip for cream puffs or profiteroles.
- Pair with a chocolate lava cake to contrast rich and creamy textures.
How to Store
Refrigerate: Keep chilled crème anglaise in an airtight container for up to 3 days. Press plastic wrap directly on the surface to prevent a skin.
Freeze: Freezing is not recommended—custard textures often separate and become grainy after thawing.
Refresh: If the sauce thickens in the fridge, whisk in a splash of cold milk or warm gently over low heat while stirring to loosen it, avoiding boiling.
Frequently Asked Questions
Curdling usually means the heat was too high or the custard wasn’t stirred enough. Keep the temperature low and stir continuously to avoid overheating the eggs.
Yes—half-and-half will work, but the sauce will be a bit thinner. It will still thicken if you reach the proper temperature.
Yes—crème anglaise keeps well for up to 48 hours when refrigerated in a tightly sealed container.
Crème Anglaise
Diana Rattray
Ingredients
- 1 cup whole milk
- ½ cup heavy cream
- 2 tsp vanilla bean paste or substitute vanilla extract or a scraped vanilla bean
- 6 egg yolks large
- ½ cup granulated sugar
Recommended Equipment
-
Electric hand mixer (optional)
-
Instant-read thermometer (optional)
-
Fine-mesh sieve
Instructions
-
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 for straining and chilling the finished sauce.
-
In a saucepan, combine the milk, cream, and vanilla. Warm over medium heat, stirring often, until the mixture is steaming and just below simmering.
-
Meanwhile, beat the egg yolks and sugar until thick and pale. Temper the yolks by slowly whisking in a bit of the hot milk mixture, then incorporate the rest while whisking constantly to avoid curdling.
-
Return the mixture to the saucepan and cook over medium-low heat, stirring constantly, until the custard thickens and reaches about 180°F–185°F and coats the back of a spoon.
-
Strain the hot custard into the bowl set in the ice bath, stir gently, and press plastic wrap onto the surface to prevent a skin. Cool to room temperature, then refrigerate until ready to use. The sauce keeps up to 3 days.
Nutrition
Disclaimer:
Nutritional information is an estimate based on ingredient data and may vary with brands, measurements, or serving sizes.