This easy Crème Anglaise recipe shows you exactly how to make a smooth, pourable vanilla custard sauce - just like a pastry chef!
Crème Anglaise might just be one of the most important recipes in pastry - it's the base for pastry cream, ice cream, and so many classic French desserts. But, it's also one of those recipes that tends to scare people off. I get it - it feels risky standing over the stove with egg yolks, trying not to curdle them! As a professional baker who's made this sauce hundreds of times, I've perfected a version that's precise, easy to follow, and completely foolproof.
This version gives you that smooth, creamy vanilla sauce without any stress - and once you've mastered it, you'll want to drizzle it over everything!
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What is Crème Anglaise?
Crème anglaise is a classic French dessert sauce made from egg yolks, sugar, vanilla, and milk to create a rich pouring custard. The name translates to 'English cream', and it's often served warm or cold over cakes, fruit crumbles, and desserts - or used as a base to make delicious ice cream.
Crème Anglaise vs Crème Pâtissière
Though crème anglaise and crème pâtissière (pastry cream) are both types of custard and are very similar, the big difference is the consistency. Pastry cream uses cornstarch as a thickening agent and is cooked until it is thick and pipeable, whereas crème anglaise has a fluid consistency and is used as a sauce.
Why You'll Love This Crème Anglaise Recipe
- Step-by-step instructions with visual cues at every stage, so you know exactly what to look for.
- Classic French flavor made simple with just a few everyday ingredients.
- Transforms any dessert into a luxurious, hearty treat.
Crème Anglaise Ingredients
These are the simple staple ingredients needed to make any custard recipe.
- Egg Yolks - Using only egg yolks gives the crème anglaise that rich, creamy consistency, as well as emulsifying the mixture to bring everything into a silky-smooth custard. You can save the egg whites for some meringue cookies!
- White Sugar - Use granulated sugar - you can adjust the amount of sugar slightly depending on how sweet you would like your custard sauce.
- Vanilla - It's traditional to use vanilla pods, but high-quality vanilla extract or vanilla bean paste will work nicely.
- Milk - I recommend using full-fat, whole milk for the best flavor and texture.
See the recipe card for quantities and the full recipe.
Recommended Equipment
- Saucepan
- Whisk
- Rubber Spatula or Wooden Spoon
- Medium Bowl
- Fine-mesh Sieve
- Plastic Wrap
How to Make Crème Anglaise
Making your own homemade custard is easy with the right recipe. With this step-by-step, simple recipe, you'll be a pro in no time.
Whisk Eggs and Sugar
Whisk the egg yolks and sugar together in a bowl until the mixture becomes thick and pale in color.
Heat Milk
Combine milk and vanilla in a medium saucepan, and heat on medium heat until it's scalding hot. This means steam will be rising from the pan, and tiny bubbles will start to appear on the surface.
Remove from the heat when it reaches this point - do not let it boil.
Temper the Eggs
Drizzle a thin stream of the hot milk into the egg yolk mixture and whisk it in to combine. Continue this process until all of the milk is incorporated - it's important to do this gradually (tempering) to avoid making scrambled eggs!
Return to Heat
Once all the milk has been added, carefully pour the milk and egg mixture back into the saucepan.
Return the pan to a medium-low heat, and stir the mixture constantly, making sure to scrape the bottom of the pot to prevent it from burning. Heat and stir until it becomes thick enough to coat the back of a spoon.
Strain and Chill
To remove any lumps, pour the vanilla custard into a bowl through a fine mesh strainer to ensure it's silky smooth. Cover with plastic wrap, making sure it touches the surface of the custard to prevent a skin from forming.
Let it cool down to room temperature, then refrigerate until you're ready to serve. Be sure to stir the creme anglaise before serving to even out the texture.
What Is Crème Anglaise Used For?
Crème anglaise is one of the most iconic dessert sauces because it is so versatile and pairs well with many favorite desserts.
- Custard Sauce - The most common way to serve it is as a warm or cold pouring cream over cozy desserts like apple crumble, bread pudding, peach crisp, and chocolate cake. You can also use it as a topping for lighter sweet treats like strawberries and cream, pavlova, or fresh fruit.
- Floating Islands - A classic way to use crème anglaise is to make Île flottante, or 'floating islands'. These are little mounds of poached meringue in a sea of custard - a staple dessert in France.
- Bavarian Cream - Another traditional dessert you can make is Bavarian Cream - this is made by whipping heavy cream and folding it into the crème anglaise (stabilized with gelatin). Note: this is actually different from the creamy filling used inside Bavarian Cream Donuts, which is actually crème diplomat!
- Ice Cream Base - There are many ways to make ice cream, but the richest (and in my opinion, the best) way is to use a custard base. You can use this recipe as the starting point for so many tasty flavors of ice cream.
Vanilla Custard Tips
With the right tips and tricks, making crème anglaise is easier than you think.
- Use a jug - When it comes to pouring the warm milk into the whisked eggs, it can be quite tricky to do with a saucepan. To get a thin stream that won't pour too quickly, transfer the warm milk mixture into a pouring jug - it makes it much easier to incorporate, especially if you're stirring at the same time.
- Constant stirring - It's important to never leave the custard unattended while it's heating. For best results, gently stir, scraping the bottom of the pan, to keep it moving and prevent burning - you don't need to stir vigorously, just consistently.
- Spoon test - The best way to check if your crème anglaise is ready is by using the spoon test! If it is perfectly thickened, you should be able to coat the back of the spoon with the custard and draw a line down the middle without it filling back in.
- Low and slow - The secret to a perfectly smooth vanilla custard is heating it very gradually at a low temperature, to ensure the eggs don't scramble. This can be done on a medium-low heat, but if you're not as confident, stick with a low heat - it will just take a little longer.
- Strain - If done properly, there shouldn't be any lumps in your custard sauce, but it can happen to the best of us! Pour it through a fine-mesh strainer to get rid of any lumps that may have formed in the heating process.
Storage
Once cooled, refrigerate your crème anglaise in an airtight container with a piece of plastic wrap touching the surface to prevent a skin from forming on top. It will stay good for up to 5 days. When you're ready to serve, enjoy cold (stir before use), or reheat in a small saucepan on a low heat. You can also reheat in the microwave in very short bursts (10-20 seconds), stirring in between.
It's best not to freeze custard as the temperature changes can mess up the consistency of the sauce.
Crème Anglaise FAQ
If you have a question about this recipe that isn't answered here, please write it in the comment section, and I will get back to you as soon as I can.
Crème anglaise and crème pâtissière are both types of custard made with eggs, sugar, and milk, but they differ in texture and use. Crème anglaise is a thin, silky sauce that's used as a dessert sauce or poured over cakes and fruit. Crème pâtissière, or pastry cream, is much thicker because it contains cornstarch, allowing it to hold its shape when cooled. This makes it ideal for filling pastries, tarts, and desserts like éclairs or profiteroles. In short, crème anglaise is pourable, while crème pâtissière is spoonable.
To test if crème anglaise has reached the right consistency, use the 'spoon test'. Coat the back of a spoon and line drawn down the middle - if the line stays visible without filling back in, the crème anglaise is ready.
No, I don't recommend freezing crème anglaise. The egg yolks don't handle ice crystals well, and once thawed, the sauce separates into a thin, watery mess. The good news is that it keeps beautifully in the fridge, so you can easily make it ahead of time!
Full-fat, whole milk is best for making crème anglaise, as it provides a rich flavor and silky texture.
If your crème anglaise turns out too thin, you can make it thicker in a few ways. The key is gentle heat - continue cooking it slowly while stirring until it coats the back of a spoon. If you want an even thicker custard, whisk in a little cornstarch slurry before reheating, though this will make it more like a pastry cream.
More Dessert Toppings and Sauces
Looking for more tasty recipes to drizzle on top of your desserts? Try these:
Recipe
Crème Anglaise Recipe
Ingredients
- 6 Large Egg Yolks
- 65 g (½ cup) White Sugar 65g
- 1 teaspoon Vanilla Bean Paste or vanilla extract
- 480 ml (2 cups) Whole Milk 480ml
Equipment
- Fine-mesh strainer
Instructions
- Whisk the egg yolks and sugar together in a bowl until thick and pale (about 30 seconds).6 Large Egg Yolks, 65 g (½ cup) White Sugar
- Heat the milk and vanilla in a saucepan over medium-low heat until it is scalding hot - this means there will be steam rising from it and tiny bubbles appearing on the surface. Do not let the milk boil.480 ml (2 cups) Whole Milk, 1 teaspoon Vanilla Bean Paste
- Slowly drizzle a small amount of the warm milk into the egg yolk mixture and whisk it in, continue adding the milk a little at a time to bring the temperature of the eggs up slowly and avoid scrambling them. (This is called tempering).
- Once all the milk has been added, pour the custard back into the saucepan and return to the heat. Stir constantly until the custard thickens enough to coat the back of a spoon.
- Remove from the heat and pass it through a fine mesh strainer into a bowl, just in case there are any lumps.
- Cover with plastic wrap, making sure the plastic touches the surface of the custard. Let cool to room temperature and then refrigerate until ready to use it.
Hi, I'm Jules!
I'm a Scottish ex-bakery owner sharing my tried and true dessert recipes and expert tips to help you whip up impressive desserts at home.
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Happy Baking!