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–+ servings
creme anglaise checking the texture

Classic Crème Anglaise

Crème Anglaise is French for English cream and is a simple custard sauce or pouring custard. The traditional recipe is easy to make with only four ingredients.
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Prep Time 30 minutes
Cook Time 10 minutes
Total Time 40 minutes
Course Desserts
Cuisine British, French
Servings 4 people
Calories 152 kcal

EQUIPMENT (click pictures for details)

Saucepan
Saucepan
Whisk
Whisk
Mesh sieve
Mesh sieve

Ingredients
 
 

Instructions
 

  • Bring the milk to the boil with the vanilla powder.
    creme anglaise
  • Whisk the egg yolks with the sugar in a bowl until the mixture becomes pale in colour.
    creme anglaise mixing ingredients
  • Gradually whisk the hot milk into the egg yolks and sugar.
    creme anglaise adding warm milk to egg mixture
  • Return the mixture to the saucepan to cook over a low heat.
    creme anglaise
  • With a wooden or plastic spatula stir constantly until the custard thickens and leaves a path when you draw your finger on the back of the spatula. Do NOT boil the Crème Anglaise.
    creme anglaise checking the texture
  • Strain the vanilla sauce and cool.
    creme anglaise sieving

Notes

  • If you use a digital thermometer to cook the Crème Anglaise, the temperature should be 82 to 84°C (180-183°F) maximum. The sauce curdles above this temperature.

Nutrition for 1 portion

Calories: 152kcalCarbohydrates: 24gProtein: 4gFat: 4gCholesterol: 26mgSodium: 60mgSugar: 25gVitamin A: 221IUCalcium: 158mgIron: 1mg
Keyword custard, sauce
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