Crème Anglaise is a rich custard flavored with vanilla. Make this recipe to add an extra wow factor to your desserts.
In this recipe
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What is Creme Anglaise?
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Steps for Creme Anglaise
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Anti-clotting tips
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Cooling crème anglaise
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flavor variations
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Serving ideas
Crème Anglaise is a wonderfully light and creamy pudding sauce with vanilla. Speckled with vanilla beans, the sauce can be poured over any dessert, from sponge cakes to baked apples, or to add a touch of elegance to a simple fruit salad. Served warm or cold, Crème Anglaise enhances your desserts with extra richness and floral vanilla flavor.
Crème Anglaise: Simple ingredients, little effort
Similar to custard, crème anglaise is made from egg yolks, sugar, milk, cream, and vanilla. But compared to a traditional custard or custard, crème anglaise is thinner. It’s a velvety, pourable sauce used as an accompaniment to other desserts.
Crème Anglaise is a relatively easy upgrade to turn any dessert into a special occasion or elegant date night. With just a little prep work, you’ll have a beautiful, homemade sauce to enhance any regular or store-bought dessert.
How to make creme anglaise
Crème Anglaise is a light custard thickened only by the yolk and heat. Milk and cream are heated to just a simmer over low heat and a vanilla pod is poured on top. The hot cream is gradually whipped into a mixture of egg yolks and sugar to temper the yolks. The slow addition of hot milk gently heats the yolk, preventing overcooking and curdling. The pudding is returned to the pot and cooked over low heat until thickened. You can check the thickness by smearing a wooden spoon with the cream. Run your finger through the pudding and if it leaves a clean trail, the pudding is done.
How to prevent crème anglaise from curdling
English cream is delicate and tends to boil over. Many cooks are afraid that their creamy cream will turn into a pan of scrambled eggs instead. But armed with the right knowledge beforehand, you have nothing to fear.
- The most important advice is to gently heat English Cream. Use only low or medium-low heat throughout the process. Low heat will slow down the process. While this means you’ll need a little more time, it also means the vanilla has more time to steep the milk and cream. Over low heat, the yolks will slowly thicken the cream, making a smoother, creamier custard with no curdled eggs.
- Tempering the yolks (beat small amounts of the hot milk mixture into the yolks at a time) also prevents the yolk from curdling. Tempering slowly raises the temperature of the yolk and prevents it from crumbling.
- Stir constantly while the pudding cooks. The constant movement contributes to an even heat distribution and also prevents burning. To be safe, pour the cooked pudding through a fine-mesh sieve for a smooth, lump-free sauce.
Cooling crème anglaise
After cooking on the stove, English cream needs time to cool and set before serving. The small portion in this recipe can be chilled in the refrigerator right after cooking. Cover the pudding with plastic wrap, wax paper, or buttered parchment pressed directly to the surface. This will help prevent skin formation. Then place the bowl in the refrigerator to cool.
If you’re making a large batch by doubling or tripling this recipe, consider chilling the crème anglaise with an ice bath. Place the covered bowl of custard in a larger bowl of ice water and chill for 30 minutes before placing the custard in the fridge to set completely.
Crème Anglaise flavor variations
Once you know how to make English crème, it’s easy to switch up the flavors. Instead of or in addition to the vanilla, you can infuse the milk and cream with other flavors to pair with your desserts.
- Cinammon: In Step 2, add a cinnamon stick to the milk mixture and bring to a simmer. Remove the cinnamon stick before tempering the yolks in step 3.
- Coffee: Once the milk and cream are simmering, remove the saucepan from the heat and add 1 tablespoon of coarsely ground coffee. Cover the pan and let it steep for 5 to 10 minutes. Strain the cream before tempering the yolks in step 3.
- Lemon: Add the grated zest of 1 lemon to the milk mixture in step 2 and bring to a simmer. Strain the cream before tempering the yolks in step 3.
Ideas for serving crème anglaise
Crème Anglaise gives your desserts a rich creaminess and a hint of vanilla. It brings finesse and transforms a fruit salad into a composed dessert.
Try serving crème anglaise with one of your favorite desserts and you’ll see that they’re suddenly extra delicious. You can serve crème anglaise warm or cold, but it’s especially comforting when warmed and poured over a piece of sponge cake or fruitcake.
Heat pudding in a glass or metal bowl over a saucepan of gently simmering water for 5 minutes or until heated through, stirring occasionally.
Mad about pudding
- vanilla pudding
- Creme brulee
- zabaglione
- egg custard cake
- Raspberry vanilla tart
Creme Anglaise (vanilla sauce)
ingredients
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4 big egg yolk
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1/4 cup (50G) sugar
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1/2 Cup whole milk
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1/2 Cup heavy cream
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1 vanilla bean
method
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Beat the egg yolks and sugar until fluffy:
In a medium heatproof mixing bowl, beat egg yolks and sugar until pale and pale, about 1 minute. You can place a damp tea towel under the bowl while stirring to keep it in place.
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Bring the milk and cream to a simmer:
Pour the milk and cream into a medium, heavy-bottomed saucepan. Using a sharp paring knife, slit the vanilla pod lengthways and use the knife to scrape out the pulp. Place the seeds and vanilla bean in the saucepan.
Bring the milk mixture to a simmer over medium heat. Stir occasionally so the milk doesn’t burn. The milk and cream should just come to a simmer, with small bubbles forming around the edges of the pan. Don’t let it boil.
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Tempering the yolk:
As soon as the milk and cream are simmering, remove the saucepan from the heat. Remove the vanilla bean with tongs. Using one hand, slowly pour the hot milk into the egg yolk mixture, squirt by squirt, while beating constantly with the other hand. The damp cloth under the mixing bowl should prevent it from slipping while stirring.
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Thicken pudding:
Pour the pudding back into the saucepan and cook over low heat, stirring constantly, until the pudding starts to thicken, about 5 minutes. Not cook. You can check the thickness by smearing a wooden spoon with the cream. Run your finger through the pudding and if it leaves a clean trail, the pudding is done.
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Strain and chill:
Pour the English crème through a fine-mesh sieve into a medium-sized bowl and cover with plastic wrap, just on top of the pudding. Refrigerate until chilled, at least 2 hours.
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Surcharge:
Serve crème anglaise warm or cold, but it’s particularly beneficial when warmed and poured over a piece of sponge cake or fruit tart.
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Save on computer:
English Cream can be made ahead of time and stored in an airtight container in the refrigerator for up to 1 week. To prevent a skin from forming, place cling film directly on top of the cream.
You can reheat the pudding in a glass or metal bowl set over a saucepan of gently simmering water for 5 minutes or until heated through, stirring occasionally.
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| nutritional information (per serving) | |
|---|---|
| 169 | calories |
| 12g | Fat |
| 10g | carbohydrates |
| 6g | protein |
