Crème Anglaise (Vanilla Custard)

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This classic Crème Anglaise recipe is simple and quick to make and the result is an irresistibly smooth and creamy vanilla-infused dessert sauce!

What is Crème Anglaise?

Crème anglaise, which translates to “English cream” in French, and is also referred to as vanilla custard, English custard, or pouring custard, is a classic, silky-smooth custard sauce made from milk or cream, egg yolks, sugar, and vanilla. It’s gently cooked over low heat until it thickens slightly, creating a rich, pourable sauce. Unlike traditional custards, crème anglaise doesn’t contain flour or cornstarch, relying entirely on egg yolks for thickening. It’s commonly served with cakes, soufflés, fresh fruit, and other desserts, and also serves as the base for many traditional ice creams.

Despite its French name, crème anglaise has historical ties to both English and French cuisine. Its origins are not entirely clear, but it’s closely related to the pourable custards that were popular in England for centuries. French chefs refined and popularized the sauce through classical French cooking and it was adopted into the formal canon of “mother sauces” for desserts.

Quick and easy to make and extremely versatile, every cook needs to know how to make crème anglaise!

Crème Anglaise Ingredients

This vanilla custard sauce takes just a handful of ingredients, and you probably already have them on hand. Here’s what you’ll need:

• Whole Milk: Provides the liquid base for the custard, creating a smooth consistency while keeping the sauce light and pourable.
• Heavy Cream: Adds richness, body, and a luxurious mouthfeel to the finished sauce.
• Vanilla: Infuses the milk and cream with classic vanilla flavor and aroma. The seeds and pod are heated with the milk and cream and then allowed to steep to extract maximum flavor. You can use either a vanilla bean, vanilla bean paste, or pure vanilla extract. I. The first two options will give you the best flavor.
• Egg Yolks: Act as the primary thickening agent, giving crème anglaise its signature richness and silky texture.
• Caster Sugar: Sweetens the custard. Caster sugar is simply very finely ground granulated sugar (it dissolves more quickly). You can easily make your own (that’s what I do) but pulsing it in a blender until very fine.
• Salt: Just a tiny pinch to enhance the vanilla flavor and balances sweetness. I recommend either kosher or sea salt.

Crème Anglaise Recipe

Let’s get started!

The egg in custard is sensitive and curdles very easily if the temperature rises even by a few degrees, and for that reason it’s often cooked using a double boiler.  However, we’re going to use a regular saucepan on a stovetop and it works perfectly as long as you’re mindful of the temperature. I recommend using an instant read thermometer for accuracy.

A traditional custard calls for a vanilla bean that’s been slit open lengthwise so the vanilla flecks and flavor can infuse the sauce. An excellent substitute is a quality vanilla bean paste.  If using either of these, add them in with the milk and cream. You can use pure vanilla extract, but it won’t give you as good of a flavor. If using extract, stir it in at the very end.

In a medium-sized bowl, whisk together the egg yolks, sugar and cornstarch until the mixture is smooth.

Heat the milk, cream and vanilla in a small saucepan just until bubbles form along the edges of the pan. If you’re using a vanilla bean pod, turn the heat off and let it steep for 20 minutes. Then re-heat it until bubbles form along the edges. If you’re using vanilla bean paste, there’s no steeping necessary, simply proceed.

Remove 1/2 cup of the hot cream and whisk it into the egg mixture, whisking constantly. Gradually pour the egg yolk mixture back into the saucepan with the rest of the cream mixture, whisking constantly to prevent clumping. Continue to cook, whisking constantly, until the mixture leaves a path on the back of spoon when you draw your finger across it. DO NOT BOIL. For accuracy I recommend using an instant read thermometer; the temperature should read 170-175 F (77-79 C).

For a smoother texture, pour the custard through a fine mesh sieve.

The thickness will vary depending on whether you use cornstarch and how much you use.

Creme Anglaise is traditionally a thin, pourable sauce. But if you prefer a thicker custard-like texture you can add more cornstarch.

Storage

The Crème Anglaise can be used immediately and served warm. Otherwise, let the custard cool and refrigerate, pressing plastic wrap down onto the surface to prevent a skin from forming. It will keep in the fridge for up to 3 days.

For another delicious variation try my Eggnog Custard and German Vanillesoße!

How to Serve Crème Anglaise

Where do I start? There are so many delicious ways to enjoy this classic Crème Anglaise, served warm or chilled! Here are some ideas:

• Chocolate Soufflé: Pour warm crème anglaise into the center of a freshly baked soufflé.
• Bread Pudding: Drizzle generously over warm bread pudding for added richness and moisture.
• Chocolate Cake: Serve alongside chocolate cake (e.g. Chocolate Deception Cake, Chocolate Almond Quinoa Cake), lava cake, or chocolate torte.
• More cakes like Pumpkin Eggnog Cake, Caramel Pear Walnut Cake, German Rhubarb Streusel Cake
• Cherry Clafoutis or Blackberry Clafoutis
• Spooned over Fresh Berries or Rote Grütze
• Poached Fruit: Pair with poached pears, peaches, or apples.
• Apple Tart, Apple Pie, Tarte Tatin, German Apple Cake, or Apple Strudel: Serve warm or chilled alongside any of these.
• Pound Cake: Pour over slices of vanilla, lemon, or almond pound cake.
• Spotted Dick: This is the traditional custard that’s poured over this centuries-old English dessert.
• Sticky Toffee Pudding: Use as an alternative to, or along with, traditional toffee sauce.
• Steamed yeast dumplings like Dampfnudel and Germknödel.
• Crêpes: Drizzle over sweet crêpes filled with fruit, chocolate, or caramelized bananas. Check out my Gluten Free Crepes.
• French Toast, Waffles or Pancakes: Use as a luxurious sauce instead of syrup and add some berries. Check out my Whole Wheat Sourdough Waffles, Pumpkin Waffles, and Gluten Free Waffles.
• Fruit Cobblers, Berry Crisp, Apple Crisp, Rhubarb Crisp or Peach Crisp
• Floating Islands (Île flottante): Serve poached meringues floating in a pool of chilled crème anglaise.
• Plated Desserts: Use as a sauce beneath cakes, pastries, or composed desserts for an elegant presentation.
• Trifles: Layer with sponge cake, fresh fruit, and whipped cream.
• Flavor Variations: Infuse with espresso, citrus zest, cinnamon, cardamom, lavender, etc to complement different desserts.

Enjoy!

For more homemade dessert sauces try my:

• Cherry Sauce
• Vanilla Sauce
• Lemon Curd
• Eggnog Custard
• Bavarian Cream
• Hard Sauce
• Golden Syrup
• Toffee Sauce
• Caramel Sauce
• Honey Peach Cardamom Sauce

 Originally published on The Daring Gourmet December 17, 2016