Creme Anglaise (easy custard sauce)

how to make creme Anglaise, in 4 easy steps

My method is a little different, and a little easier, than the standard. Rather than heat the milk separately and drizzle into the yolks and sugar, I blend everything together and then cook. It’s not Cordon Bleu approved, but it works beautifully.

step 1. Blend ingredients together

Blend cream, sugar, egg yolks and vanilla together briefly in a blender. You can do this with an immersion blender, or even a whisk.

step 2. Heat on the stove until thick

Use a silicone spoonula to stir the custard constantly as you cook over medium to medium heat until it thickens (you’re aiming for 180F.) This will take about 5-10 minutes, depending on the size of your pan, and your heat level. Check for the right consistency: The crème anglaise should be thick enough to coat the back of a spoon, leaving a clear trail when you run your finger through it. To test the consistency, dip a spoon into the sauce, then run your finger across the back of the spoon. If the line remains intact without the sauce running together, it is ready.

step 3. Strain to remove any stray lumps

This step removes any lumps or bits of cooked egg, resulting in a silky sauce. I pour it through a fine mesh strainer.

step 4. Chill (over ice or in the fridge)

Once the crème anglaise is cooked and strained, it needs to be chilled properly before serving. It will thicken as it cools. Note: ultimately the choice is yours whether to serve creme Anglaise warm, room temp, or chilled, but since it’s summer, we’re going with chilled.

what to expect from creme Anglaise

This sauce has a medium pourable consistency ~ not as thick as custard, but with a nice voluptuous consistency. It drapes over berries or pound cake in the best way. When you use a vanilla bean or vanilla bean paste the flavor is just gorgeous (it really does taste like the best melted vanilla ice cream.) The color will range from off white to golden yellow depending on the color of your yolks. The little flecks of vanilla bean are everything.

Note: The egg yolks are the only thickening agents in this classic recipe. Creme Anglaise can be made with cornstarch or flour to thicken it further, but that is not the intended consistency for a dessert sauce.

What is creme Anglaise used for?

Creme Anglaise is a versatile dessert sauce that can be used in tons of ways, all of them simple and elegant. This is gonna make you look like a master chef!

• Use it as a sauce or a base for fresh fruit, especially berries.
• The sauce can be drizzled over cakes. It’s traditional with my Irish Apple Cake. We also love it with simple cakes like Buttermilk Pound Cake and Lemon Chiffon Cake.
• Creme Anglaise is fabulous with pies like Cherry Crumble Pie or Strawberry Rhubarb Crumble Pie.
• Use it as your sauce for an easy trifle.
• Drizzle it over a decadent chocolate soufflé.
• Spoon over fruit tarts like my Rhubarb Crumble Tart or my Fresh Strawberry Galette.
• Use it to dress a mixed fruit salad.
• Elevate a flourless chocolate cake with a moat of creme Anglaise!
• Serve with Maple Frangipane Pecan Pie (one of my faves!)
• Serve with pavlovas. Creme Anglaise makes a perfect base for individual pavlovas.

make ice cream from your creme Anglaise!

You can definitely make ice cream with this ~ add the completely chilled creme Anglais to your ice cream machine and churn according to its directions. For making ice cream I would use a combination of cream and whole milk for best results.

troubleshooting creme Anglaise

Don’t skimp on your vanilla. Vanilla bean or paste gives this sauce its luxurious flavor. Vanilla extract can be used, but won’t give you the same result.

If you’re new to making creme Anglaise start out with a medium heat. It will take a little longer to come to temperature and thicken, but you’ll have more control over the process. Once you’ve mastered the process you can raise the heat.

A silicone spatula is the ideal tool for stirring a custard sauce because its flexible edge scrapes the sides and bottom of the pan clean and prevents scorching.

Don’t over cook or curdle your creme Anglaise: it should coat the back of a spoon and leave a clear path when a finger is run through it. Perform the “nappe” test by dipping a spoon into the sauce and drawing a line with your finger. If the line stays intact without the sauce running, it’s done.

how to vary your creme Anglaise

• Use half and half to cut the fat content.
• Use any alternative sweetener you like in place of the sugar for a low carb creme Anglaise.
• Yes, double or triple the recipe if you like.
• For a coffee creme Anglaise add instant coffee granules to the mixture.
• For a lemony version, add the zest of a lemon to the mix.
• Make a chocolate creme Anglaise by melting chocolate into the cream before proceeding with the recipe.
• Make it boozy: Add a tablespoon or two of your favorite liqueur. Grand Marnier or Amaretto work well. Brandy and cognac work, too.