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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.
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4.79 stars (14 ratings)

Creme Anglaise

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.
Prep Time10 minutes
Cook Time10 minutes
Total Time20 minutes
Course: Dessert
Cuisine: French
Keyword: creme anglaise
Servings: 8
Calories: 245kcal

Ingredients

US Customary - Metric

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.

Nutrition

Calories: 245kcal | Carbohydrates: 12g | Protein: 4g | Fat: 21g | Saturated Fat: 12g | Cholesterol: 163mg | Sodium: 32mg | Sugar: 11g