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Pouring Creme anglaise into a glass.
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5 from 3 votes

Crème Anglaise (VIDEO)

Also commonly referred to as "English cream," Crème Anglaise is a classic vanilla custard sauce and popular French dessert. Made with just egg, milk, sugar, and vanilla, this delicious and easy-to-make French cream is the perfect complement to your desserts whether you pour it, drizzle it or drink it on its own!
Prep Time5 minutes
Cook Time5 minutes
Total Time10 minutes
Course: Dessert
Cuisine: French
Servings: 4
Calories: 255kcal
Author: Katalin Nagy

Equipment

Ingredients

  • 250 g Whole Milk 3% fat
  • 40 g Granulated sugar
  • 60 g Egg yolk approx. yolk of 3 eggs
  • 2 teaspoon Vanilla bean paste or vanilla extract
Metric - US Customary

Instructions

  • In a large enough bowl, with the help of a Hand whisk, whisk together sugar, egg yolk and the vanilla until slightly fluffy for about 1-2 minutes.
  • Bring milk to simmering in a saucepan on medium heat. Make sure it is simmering but not boiling.
  • Pour the warm milk mixture over the egg yolk mixture slowly while whisking vigorously with a Hand whisk. This stage is effectively tempering the egg yolks.
  • Pour the mixture back into the saucepan and cook on medium heat until temperature reached 82C / 180F.
  • Remove the cream from the stove as soon as cream reaches the desired temperature. Do not cook it further as the mixture will curdle.
  • Use the cream according to the recipe. Any leftover can be refrigerated for 2-3 days.

Video

Notes

INGREDIENT NOTES:
  1. Measure your ingredients with a Digital scale for accuracy.
  2. High fat content milk pure vanilla are the heart of making Crème Anglaise.
  3. For an even richer taste, substitute half of the milk with heavy cream (36%).
  4. Fresh, farm eggs will provide bright yellow color cream, while cheaper supermarket eggs will result in a pale cream.
TECHNIQUE NOTES:
  1. Make sure you read my Expert tips section above to maximize your success. A short recipe alone is not able to cover all the necessary details, and science behind baking.
  2. Do not heat the mixture further than 82C / 180F as the egg will curdle.
  3. If you want a thicker sauce, increase the egg yolk in the recipe or use corn starch as my pastry cream recipe.

Nutrition

Calories: 255kcal | Carbohydrates: 29g | Protein: 5g | Fat: 13g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 172mg | Sodium: 40mg | Potassium: 146mg | Fiber: 1g | Sugar: 22g | Vitamin A: 536IU | Calcium: 123mg | Iron: 1mg