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    Home • Recipes • Classic French Dishes

    Crème Anglaise with Chai Tea (Thin French Custard)

    Published: Nov 20, 2018 · Modified: May 22, 2023 by Jill Colonna4 Comments

    Jump to Recipe Print Recipe

    Classic Crème Anglaise recipe given a subtly spiced twist by replacing infused vanilla with Chai tea.

    This classic French custard is made with whole milk and egg yolks, not cream. Best served with chocolate desserts and pear or apple desserts.

    slice of chocolate plate with eiffel tower served with a thin custard sauce

    Two Kinds of Custard Either Sides of the Channel

    I have this thing with custard these days. Could it be I'm turning just a little more French? The French custard 'equivalent' is nothing like the thicker British version so, when I first arrived in Paris, I found myself avoiding it due to its enormous difference - until I started playing with it like this spiced Chai Tea Creme Anglaise.

    Spoon-clinging thick vanilla custard reminds me of growing up in Scotland with classic comforting puddings such as apple crumbles - and especially, my Banana Surprise.

    To my initial surprise, it totally did not rock my new French family's gastronomic world. It was a chopped banana thrown in a bowl, hidden under a giant gloop of an instant packet mix of yellow-coloured, vanilla-flavoured custard.  Hence why I hid myself away in the custard cupboard for a while until I slowly learned to cook from scratch using good ingredients with a sticky vanilla pod or bean. But it didn't mean it was all fancy and difficult to make.

    Chai Creme Anglaise French sauce

    What is the Difference Between Custard and Crème Anglaise?

    In a nutshell, custard is an extra thick vanilla sauce. Conversely, the consistency of Crème Anglaise is much, much thinner. It's also made with vanilla but is runnier.

    While both are used to serve with puddings, custard is served hot with hot puddings such as such as apple crumble or this bread pudding with rhubarb.

    The French Crème Anglaise is normally served cold or at room temperature and likewise, accompanies chilled or room temperature desserts. For example, instead of a hot apple crumble, serve it with this chilled French apple crumble cake.

    chai tea creme anglaise
    How to make a Chai Tea Creme Anglaise

    Crème Anglaise Ingredients

    The classic Crème Anglaise is normally made with a mixture of cream, milk, egg yolks, sugar and a vanilla pod/bean - and often with a little cornstarch or rice flour.

    Just like my recipe for Crème Caramel, this Crème Anglaise is made without cream - just whole (full-fat) milk and egg yolks and a little sugar.

    Low sugar: as you can see from the above method photo, I measured out 50g sugar before mixing with the eggs.  The recipe below calls for only 40g, as while developing this, it didn't need quite as much sugar.
    The secret I've learned from many French pastry chef friends? Don't over sugar recipes - that way, you get all the full flavour of the main ingredients and, in this case, the Chai Tea flavour shines through.

    Instead of using the classic vanilla, I infuse Chai tea (either a teabag or a little loose tea) to give a subtle spicy flavour to it.  In fact, any kind of perfumed tea will go so well with this. Try with Earl Grey teabags - or an infusion of lemon verbena (French verveine) for a subtle lemon flavour.

    As a result, a crème anglaise is perfect to infuse the likes of tea in the milk to give a personalised touch with its accompanying desserts.  In this case, a spiced Chai tea (or other spiced tea or infusion) is perfect with our favourite Chocolate Ginger Fondant Cake or individual dark chocolate lava cakes.

    chocolate ginger fondant cake

    What is Crème Anglaise Used For?

    Crème Anglaise goes best with the following desserts.

    It goes without saying, if you prefer the traditional vanilla, forget the Chai. The spicy chai goes wonderfully with anything with a little ginger in it too - also for a touch of the exotic. The Chai is also delicious served with spiced cooked apples.

    • Chocolate Fondant Cake with ginger
    • Chocolate Lava Cakes
    • French Apple Crumble Cake
    • Brownies (gluten free)
    • Upside-down Pear and Chocolate Cake
    • French semolina cake (gâteau de semoule)
    • French Apple Tart with Nougat
    • Tarte Tatin - I had Chai ice cream served with this in a Parisian restaurant - so why not with Chai crème anglaise? Otherwise, add infuse  Chai tea into either this chestnut and vanilla ice cream or in this Drambuie ice cream (and use Calvados). The possibilities are up to your creativity with these recipes.

    slice of chocolate cake surrounded by thin custard and more sauce in a cup

    Is it Served Hot or Cold?

    Crème Anglaise is normally served chilled. However, it's often also served at room temperature.

    I prefer it at room temperature, as it gives the flavours in the custard the best chance to shine.
    To serve, remove from the fridge 30 minutes before serving.

    slice of chocolate plate with eiffel tower served with a thin custard sauce

    Creme Anglaise with Chai Tea

    Jill Colonna
    Creme Anglaise with a spicy Chai twist to the classic. Great with chocolate cakes. Healthy recipe uses milk and egg yolks, not cream.
    5 from 1 vote
    Print Recipe Pin Recipe
    Prep Time 5 minutes mins
    Cook Time 15 minutes mins
    Cooling Time 45 minutes mins
    Total Time 20 minutes mins
    Course Condiments
    Cuisine French
    Servings 8 people
    Calories 70 kcal

    Ingredients
      

    • 300 g (10.5oz/ 1¼ cups) whole milk full fat
    • 1 teabag sachet/ 2 teaspoon loose tea) Chai tea (or any other tea/infusion or tea)
    • 3 organic egg yolks
    • 40 g (1.5oz/3 tbsp) sugar

    Instructions
     

    • Heat the milk and Chai teabag (or infuse with loose tea) gently in a saucepan until the milk is just about at boiling point. Remove the milk from the heat and cover, leaving the tea to infuse in the milk for 10 minutes then discard the teabag/spices.
    • Meanwhile, whisk the yolks and sugar in a bowl until light and creamy. Pour over the warm milk, whisking continuously then transfer to the saucepan back on a medium heat.
    • Continue to whisk or stir the sauce with a wooden spoon until it thickens. The sauce is ready when your finger can run a line down the back of the spoon and it leaves a clean trace.
    • Immediately remove from the heat, strain into a bowl then transfer to a serving jug to cool. Chill in the fridge until ready to serve. 

    Notes

    Serve chilled or if at room temperature, remove from the fridge 30 minutes before serving. 
    Nutritional Information Per Serving:
    70 calories; 2g protein; 7g fat; 4g carbohydrates
    Tea Infusions in the Milk: although this uses Chai tea to accompany Chocolate Fondant Cake with ginger, other teas can be used such as Earl Grey. As the milk has to be heated first, infuse your favourite tea or herbal infusion to fragrance the milk and personalise this to suit your taste. 
    Crème Anglaise Storage: The sauce can be stored in the fridge, sealed in a container for up to 5 days.
    Measures: Please note that all my recipes are best made using digital kitchen scales in precise metric grams. Both ounces (and cups) are given as an approximate guide. 
    Keyword chai sauce, chai tea, creme anglaise, custard, french custard

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    Meet Jill Colonna

    Jill is both Scottish and French and author of the book and blog, Mad About Macarons since 2010. Here she shares over 30 years of experience of living the healthy food life with her French family in Paris - via easy recipes and local food guides in France.

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    1. Christina Conte

      December 07, 2018 at 5:56 am

      5 stars
      I'm totally with Katie! The tea flavor is intriguing to me, too! Sounds wonderful with the rich chocolate cake!

      Reply
      • Jill Colonna

        December 07, 2018 at 9:01 am

        Believe me, Christina, it's just a quick tea-bag infusion's worth and gorgeous with chocolate.

        Reply
    2. Katie

      November 28, 2018 at 10:41 am

      5 stars
      Strangely enough, I normally much prefer thick custard at home but when I've come to Paris, there's something so French about it. I always have it with a fondant au chocolat - I'm intriguiged with the spicy tea taste. Sounds really good Jill!

      Reply
      • Jill Colonna

        November 28, 2018 at 3:24 pm

        I really do hope you try this at home, Katie - both the lovely sauce and the fondant cake - and recreate your trips to Paris! Thanks for popping in.

        Reply

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