Creme Anglaise (Classic Vanilla Custard Sauce)

Creme anglaise recipe

The Spruce

 

  • Total: 20 mins
  • Prep: 5 mins
  • Cook: 15 mins
  • Yield: 2 oz. Each (10 Servings)
Nutritional Guidelines (per serving)
118 Calories
5g Fat
13g Carbs
6g Protein
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Nutrition Facts
Servings: 2 oz. Each (10 Servings)
Amount per serving
Calories 118
% Daily Value*
Total Fat 5g 6%
Saturated Fat 2g 10%
Cholesterol 130mg 43%
Sodium 69mg 3%
Total Carbohydrate 13g 5%
Dietary Fiber 0g 0%
Protein 6g
Calcium 74mg 6%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Creme anglaise is a classic vanilla custard sauce. This creme anglaise recipe is simple to make, with only eggs, milk, sugar, and vanilla. It's amazing drizzled over all kinds of desserts, like cakes, pies, fruit tarts, muffins, ice cream, and all kinds of pastries—or even fresh berries.

Ingredients

Steps to Make It

  1. Gather the ingredients.

    Gather the ingredients
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  2. Fill a large bowl with ice water and keep it nearby.

    Fill a bowl with ice
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  3. Beat the egg yolks with a whisk for a minute or two, until they're very smooth.

    Beat the egg yolks
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  4. Add the sugar and whisk for about 2 more minutes, or until the sugar is fully incorporated and the yolks are a pale shade of yellow.

    Add sugar
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  5. Heat the milk in a double-boiler until it is not quite simmering. Don't let it boil. You want to heat the milk until it reaches 180 F as measured with an instant-read thermometer.

    Heat the milk
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  6. Very slowly, pour the hot milk into the egg and sugar mixture while whisking constantly. Don't add the milk too fast or the eggs will cook, and you don't want that.

    Pour hot milk in egg mixture
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  7. Return the custard to the double-boiler and gently heat, stirring continuously, until it reaches 185 F. The creme anglaise will be thick, but still pourable.

    Return custard to broiler
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  8. Now set the top part of your double-boiler into the bowl of ice water to cool the creme anglaise. Stir in the vanilla.

    Add vanilla
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  9. Stir the creme anglaise once in a while until it is fully cooled.

    Stir in creme anglaise
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  10. Drizzle over cakes, pies, fruit tarts, or ice cream and enjoy!

Tip

  • For a richer creme anglaise, you could substitute half-and-half or heavy cream for the milk.