Crème Anglaise is the classic French vanilla custard sauce: silky, pourable and made simply with milk, egg yolks, vanilla and sugar.
It's lighter than British custard and delicious with chocolate cakes, pear and apple desserts, berries - or layered into a trifle. Once you know the basic recipe, it's easy to flavour with tea, coffee, citrus or spices.
What is Crème Anglaise?
Crème Anglaise literally means "English cream", although in France it's the classic thin custard sauce served mainly with chocolate desserts.
Unlike the thick custard I grew up with in Scotland, crème anglaise should pour easily but still coat the back of a spoon.
There's no need for cream or cornflour in my version. Whole milk and extra egg yolks give it enough richness while keeping it light.
Crème Anglaise vs Custard
British-style custard is generally thicker and often served warm with puddings such as apple crumble or this bread pudding with rhubarb.
French Crème Anglaise is lighter and more fluid. It's traditionally served chilled or at room temperature alongside chocolate fondant cake, fruit and other French desserts like a chilled French apple crumble cake.
Growing up in Scotland, custard meant something much thicker - sometimes spectacularly yellow from a packet! It took moving to France for me to appreciate this much lighter version - and just as quick to make it homemade from scratch - so we can control the amount of sugar.
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.
- Whole milk: Use whole/full-fat milk for the best texture. You don't need cream.
- Egg yolks: Four yolks for 300ml milk give a smooth sauce that coats the spoon beautifully without becoming heavy.
If you're making macarons, this is an excellent way to use up those yolks before using the whites for the shells. - Sugar: Just 30g or 2 tablespoons. You don't need more.
The point is to taste the vanilla - and whatever dessert you're serving it with - rather than simply adding sweetness. - Vanilla: Use a vanilla pod if you have one, or good vanilla powder, paste or extract.
How to Know When a Custard Sauce is Ready
Cook gently, stirring constantly, until the custard coats the back of a spoon. Run your finger through it: the line should stay clean rather than immediately running back together. It's the same principle method that's used when making ice cream.
If using a thermometer: Aim for about 82°C / 180°F. Don't let it boil or the yolks can scramble. Then immediately pour it through a fine sieve into a cool bowl or pouring jug.
Flavour Variations
Chai Crème Anglaise
Infuse the warm milk with 1 Chai teabag or about 2 teaspoons loose Chai for 10 minutes. Strain, then continue with the recipe.
Lovely with chocolate, ginger and baked apples.
Earl Grey
Infuse exactly the same way. Especially good with chocolate or pear.
Lemon Verbena
Use fresh or dried verveine for a delicate lemon flavour - excellent with fresh berries.
What is Crème Anglaise Used For?
Crème Anglaise typically goes best with the following French desserts.
- Chocolate Fondant Cake with ginger
- Chocolate coffee cakes
- Chocolate Lava Cakes
- French Apple Crumble Cake
- Gluten Free Brownies with almond flour
- Upside-down Pear and Chocolate Cake
- French semolina cake (gâteau de semoule)
- French Apple Tart with Nougat
- Tarte Tatin - delicious with a Chai variation, very autumnal with spicy flavours to match caramelised apples.
Is French Custard Served Hot or Cold?
Crème Anglaise is normally served chilled. I find it even better at room temperature, as it gives the flavours in the custard the best chance to shine.
To serve, remove from the fridge about 20 minutes before serving.
Classic Crème Anglaise
Ingredients
- 300 ml (10 ½ fl oz/ 1¼ cups) whole milk full fat
- 4 egg yolks organic/free-range
- 1 vanilla bean/pod, split or 1 teaspoon vanilla paste/powder
- 30 g (2 tbsp) sugar
Instructions
- Heat the milk with the vanilla gently in a saucepan until steaming and just below boiling. Remove from the heat. If using a vanilla pod, cover and leave to infuse for about 10 minutes.
- Meanwhile, whisk the egg yolks and sugar together briefly until light and creamy. Gradually pour the warm milk over the yolks, whisking continuously.
- Return everything to the saucepan. Cook over low to medium heat - do not boil - stirring constantly with a wooden spoon or spatula, until the custard lightly thickens and coats the back of a spoon.
- Immediately remove from the heat, strain into a bowl, cool then cover and refrigerate until ready to serve.
Notes
This recipe was first published November 20th, 2018 but is now completely updated.
Christina Conte
I'm totally with Katie! The tea flavor is intriguing to me, too! Sounds wonderful with the rich chocolate cake!
Jill Colonna
Believe me, Christina, it's just a quick tea-bag infusion's worth and gorgeous with chocolate.
Katie
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!
Jill Colonna
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.