Vanilla Crème Anglaise
Crème anglaise is the silky vanilla pouring custard that turns a warm cookie, a pudding or a bowl of berries into a proper dessert. It’s made with nothing more than milk, cream, egg yolks, sugar and vanilla, cooked gently until it just coats a spoon, then chilled until cold and silky.
Why You Will Love This Crème Anglaise
Six simple ingredients: milk, cream, egg yolks, sugar, salt and real vanilla bean paste
Quick to make: about 20 minutes, plus chilling
Silky, never stodgy: a true pouring custard with no flour or cornstarch
Endlessly useful: cookies, puddings, cakes and fresh fruit
At a Glance
Makes about 1¾ cups (serves 8) | Prep: 10 minutes | Cook: 10 minutes | Plus at least 1 hour chilling
Why This Crème Anglaise Works
The egg yolks do all the thickening. As they heat, their proteins set just enough to give the milk and cream body, which is why there’s no flour or cornstarch and why the custard stays light enough to pour. Tempering, pouring some of the hot milk into the yolks first, warms them gradually so they don’t scramble when they meet the saucepan.
The real secret is gentle heat. Crème anglaise is ready at 175°F to 180°F (79°C to 82°C), well below boiling. Go much past that and the eggs tighten and curdle. Straining it straight into a bowl set over ice stops the cooking the moment it’s done and catches any stray bits of egg.
How to Serve Crème Anglaise
Pour it around my Ultimate Brown Butter Chocolate Chip Cookies while they’re still slightly warm, spoon it over Sticky Toffee Pudding or Molten Chocolate Lava Cake, or serve it with fresh berries, poached pears or a slice of plain cake. Hot and cold is the magic: a warm dessert with cold, silky custard.
Vanilla Crème Anglaise
Makes about 1¾ cups (serves 8) | Prep: 10 minutes | Cook: 10 minutes | Plus at least 1 hour chilling
Ingredients
1 cup whole milk
½ cup heavy cream
1 teaspoon Nielsen-Massey Madagascar Bourbon Pure Vanilla Bean Paste
5 large egg yolks
¼ cup granulated sugar
Small pinch of kosher salt
Instructions
Get Ready
Set a clean bowl in a larger bowl of ice water and rest a fine-mesh sieve over it.
Warm the Milk and Temper the Yolks
Warm the milk, cream and vanilla bean paste in a medium saucepan over medium-low heat until steaming but not boiling.
Meanwhile, whisk the egg yolks, sugar and salt in a medium bowl until smooth and slightly lighter in color.
Slowly pour about half the hot milk into the yolks in a thin stream, whisking constantly, then pour the mixture back into the saucepan.
Cook Gently
Cook over low heat, stirring constantly and reaching into the corners, until the custard lightly coats the back of the spoon and a finger drawn through it leaves a clean line, about 175°F to 180°F (79°C to 82°C). Don’t let it boil.
Strain and Chill
Immediately strain into the bowl over the ice bath. Stir occasionally until cool, then cover and refrigerate until thoroughly chilled, at least 1 hour.
Note: Serving my chocolate chip cookies to a crowd? Double the recipe to serve 16.
Tips for Success
Set Up the Ice Bath First
The moment the custard is ready, it needs to stop cooking. Have the bowl, ice water and sieve waiting before you start.
Pour the Milk in Slowly
A thin, steady stream while you whisk warms the yolks gradually so they don’t scramble.
Keep the Heat Low and Stir Constantly
Custard catches first in the corners of the pan, so keep the spoon or spatula moving right into them.
Use the Spoon Test for the Custard
175°F to 180°F (79°C to 82°C) is a guide; a clean line through the custard on the back of a spoon is what really matters.
Never Boil Crème Anglaise
Too much heat tightens the eggs and eventually scrambles them. Gentle heat and constant stirring give the silkiest custard.
Remember It Thickens as It Chills
Crème anglaise should still pour when it’s cold. If it looks thin when hot, that’s right.
Common Mistakes to Avoid
Boiling the custard: it will curdle
Adding the hot milk too quickly: the yolks scramble before they’re tempered
Not stirring into the corners: the custard catches and overcooks there first
Skipping the sieve: it catches any cooked bits of egg for a perfectly smooth sauce
Cooking it too thick: crème anglaise should pour, not hold its shape
What to Serve with Crème Anglaise
Ultimate Brown Butter Chocolate Chip Cookies, slightly warm
Fresh berries, poached pears or baked apples
How to Store
Fridge: Press plastic wrap onto the surface to stop a skin forming and refrigerate for up to 2 days.
Freezer: Not recommended. The custard separates and turns grainy when it thaws.
Frequently Asked Questions
What is crème anglaise?
A light French pouring custard of milk, cream, egg yolks, sugar and vanilla, cooked gently until it just coats a spoon.
What’s the difference between crème anglaise and pastry cream?
Pastry cream is thickened with starch as well as eggs and cooked until thick enough to pipe. Crème anglaise uses only egg yolks and stays thin enough to pour.
Can I make crème anglaise ahead?
Yes. Keep it covered in the fridge for up to 2 days. Stir before serving.
Can I serve it warm?
Yes. Rewarm it gently over low heat, stirring constantly, and don’t let it boil.
What if my crème anglaise curdles?
Strain it straight into the bowl over the ice and blend it briefly with a stick blender. If it’s only slightly grainy, this often brings it back. If it has fully scrambled, start again.
Can I use vanilla extract or a vanilla bean?
Yes. Stir in 1 teaspoon pure vanilla extract after straining, or split a vanilla bean, scrape the seeds into the milk and warm the pod with it, then remove the pod.
What can I do with the leftover egg whites?
Freeze them in a covered container for up to 3 months, or use them for meringues, macarons or an egg-white omelet.
You Might Also Like
Try my Ultimate Brown Butter Chocolate Chip Cookies, Sticky Toffee Pudding, and The Best Banana Cake.
Recommended Equipment
Make this recipe easier with the right tools: Sauce Pan, Silicone Spatula, and Instant Read Thermometer.
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