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5 from 1 vote
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.
Creme Anglaise
Prep Time
10 mins
Cook Time
10 mins
Total Time
20 mins
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.
Course: Dessert
Cuisine: French
Keyword: creme anglaise
Servings: 8
Calories: 245 kcal
  1. Place the milk in cream in a small saucepan.
  2. 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.
  3. 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.
  4. In a medium mixing bowl, whisk the yolks and sugar together.
  5. In a slow, steady stream, pour the hot liquid over the yolk mixture, while whisking.
  6. When all the liquid has been added, transfer the custard back to the pot and place over low heat, whisking constantly.
  7. 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)
  8. Remove from the heat and pour the sauce through a fine mesh strainer, into a heat-safe vessel.
  9. Place the heat-safe vessel into a larger bowl filled with ice water, to chill.
  10. Keep the creme anglaise refrigerated until ready to serve.
Recipe Notes

Creme Anglaise will keep (refrigerated) for about 1 week.

Nutrition Facts
Creme Anglaise
Amount Per Serving
Calories 245 Calories from Fat 189
% Daily Value*
Fat 21g32%
Saturated Fat 12g75%
Cholesterol 163mg54%
Sodium 32mg1%
Carbohydrates 12g4%
Sugar 11g12%
Protein 4g8%
* Percent Daily Values are based on a 2000 calorie diet.