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Creme Anglaise sounds and feels fancy, but it’s actually very approachable once you know the rhythm. Warm the vanilla-spiked dairy, temper it, and gently cook until it thickens into a silky, pourable custard sauce. Drizzle it over cake, spoon it around fruit, serve it with brownies, or use it as the base for all sorts of dessert upgrades. It’s classic for a reason.

Creme Anglaise: rich, velvety vanilla custard sauce being poured over a bowl of berries, sitting on a linen napkin with a gold spoon off to one side. wp-image-64834

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Have you ever heard of Creme Anglaise? Don’t feel bad if you haven’t- it used to be everywhere, but now it’s not something you really see every day. Mostly it’s reserved for fancy French restaurants, but I’m on a mission to make it part of your everyday baking!

Real vanilla bean adds so much to this custard sauce. The little black flecks are so pretty, and the heady fragrance and sweet flavor just take this creme anglaise to the next level. If you’re not sure where to get whole vanilla beans, check the link just above the recipe card or the ones highlighted in the recipe itself. They are totally affordable, and you can have them delivered to your doorstep within a few days!

That said, if you’d rather not use whole vanilla beans, you can substitute with 1 1/2 teaspoons of vanilla extract.

Here’s Why You’ll Love This Recipe

  • The rich, velvety texture instantly elevates simple desserts.
  • Only 5 ingredients, but the flavor tastes restaurant-level.
  • You can use this for anything from a plating sauce to a filling or flavor base.
  • No fancy equipment needed, just a whisk and a saucepan.
  • Make-ahead-friendly and keeps well in the fridge.

Ingredients You’ll Need

The recipe card at the bottom of the post contains the full list of amounts. Refer to that when you’re cooking.

Creme Anglaise: rich, velvety vanilla custard sauce being poured over a bowl of berries, sitting on a linen napkin with a gold spoon off to one side.
  • Milk: Lightens the custard, keeping it pourable and not too heavy. Use whole milk or 2%.
  • Heavy cream: Adds richness and a silky mouthfeel.
  • Vanilla bean: Gives pure vanilla flavor and beautiful specks. Vanilla bean paste works too, and extract can be used if needed.
  • Egg yolks: The thickener that creates a luscious, spoon-coating sauce.
  • Granulated sugar: Sweetens and helps the custard thicken smoothly.

How To Make Creme Anglaise

Step 1: Infuse the dairy with vanilla

Mix together the milk and cream in a small saucepan. Split the vanilla bean lengthwise, scrape out the seeds, and add both the seeds and the pod to the pan.

Warm over medium-low heat until you see small bubbles around the edges and wisps of steam. You’re aiming for hot, but not boiling.

Step 2: Whisk yolks and sugar

While the dairy mixture heats, whisk the egg yolks and sugar together in a medium bowl until slightly pale.

Step 3: Temper the yolks

Slowly pour the hot cream mixture into the yolks in a thin stream, whisking constantly. This step gradually brings the yolks’ temperature up without scrambling them.

Step 4: Cook gently until it coats a spoon

Pour the mixture back into the saucepan and cook over low heat, whisking constantly, for about 5 minutes, until the custard thickens slightly and coats the back of a spoon.

A good quick test: run your finger through the sauce on the spoon. If the line holds, you’re there. Remember, it will thicken more as it cools.

Step 5: Strain and chill

Strain through a fine-mesh sieve into a heat-safe container to catch any stray egg bits or vanilla pod fragments.

Set the container in a larger bowl of ice water to cool quickly, then refrigerate until ready to serve.

Helpful Tips and Tricks

  • Keep the heat low. Crème anglaise can go from perfect to curdled in a flash if overheated.
  • Never let it boil! Boiling will scramble the yolks and break the sauce.
  • Whisk constantly on the stove. This keeps the custard smooth and prevents hot spots.
  • Strain every time. Even if you think it looks perfect, straining guarantees silkiness.
  • If it thickens too much in the fridge, whisk in a splash of milk or cream to loosen.
Creme Anglaise: rich, velvety vanilla custard sauce being poured over a bowl of berries, sitting on a linen napkin with a gold spoon off to one side.

Serve This With

Creme Anglaise: rich, velvety vanilla custard sauce being poured over a bowl of berries, sitting on a linen napkin with a gold spoon off to one side.
4.79 stars (14 ratings)

Creme Anglaise

Servings: 8
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Creme Anglaise: This rich, creamy vanilla custard sauce will take your desserts to the next level! A classic recipe that’s infinitely versatile, made from just 5 ingredients.
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Ingredients

  • 1 cup (244 g) milk
  • 3/4 cup (178.5 g) heavy whipping cream
  • 1 vanilla bean
  • 4 large egg yolks
  • 1/3 cup (66.67 g) granulated sugar

Instructions
 

  • Place the milk in cream in a small saucepan.
  • Split the vanilla bean lengthwise with a sharp knife, scrape out the seeds, and add them (along with the empty pod) to the milk and cream mixture.
  • Heat the mixture on medium low heat, until small bubbles begin to appear around the edges and wisps of steam are rising from the surface.
  • In a medium mixing bowl, whisk the yolks and sugar together.
  • In a slow, steady stream, pour the hot liquid over the yolk mixture, while whisking.
  • When all the liquid has been added, transfer the custard back to the pot and place over low heat, whisking constantly.
  • Gently cook until the custard has thickened slightly (it should coat the back of a spoon), about 5 minutes. (Sauce will become thicker as it cools)
  • Remove from the heat and pour the sauce through a fine mesh strainer, into a heat-safe vessel.
  • Place the heat-safe vessel into a larger bowl filled with ice water, to chill.
  • Keep the creme anglaise refrigerated until ready to serve.

Notes

Creme Anglaise will keep (refrigerated) for about 1 week.
Calories: 245kcal, Carbohydrates: 12g, Protein: 4g, Fat: 21g, Saturated Fat: 12g, Cholesterol: 163mg, Sodium: 32mg, Sugar: 11g
Cuisine: French
Course: Dessert
Tried this recipe?Mention @bakingamoment on Instagram or tag #bakingamoment.

Author

  • Allie is the creator and owner of Baking a Moment. She has been developing, photographing, videographing, and writing and sharing recipes here since 2012.

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