Crème Anglaise Recipe

Introduction

Crème Anglaise is a classic French custard sauce that is smooth, creamy, and perfect for drizzling over desserts like cakes, fruit, or ice cream. This simple yet elegant sauce is made with milk, egg yolks, sugar, and vanilla, creating a delicate vanilla flavor that enhances any sweet dish.

Ingredients

• 250 g Whole milk (3% fat)
• 40 g Granulated sugar
• 60 g Egg yolks (approx. yolks of 3 eggs)
• 2 teaspoons Vanilla bean paste (or vanilla extract)

Instructions

1. Step 1: In a large bowl, whisk together the sugar, egg yolks, and vanilla with a hand whisk until the mixture becomes slightly fluffy, about 1-2 minutes.
2. Step 2: Heat the milk in a saucepan over medium heat until it is simmering, making sure it does not boil.
3. Step 3: Slowly pour the warm milk into the egg yolk mixture while whisking vigorously to temper the yolks and prevent curdling.
4. Step 4: Return the combined mixture to the saucepan and cook over medium heat, stirring constantly, until it reaches 82°C (180°F).
5. Step 5: Remove from heat immediately once the temperature is reached to avoid curdling.
6. Step 6: Use the crème anglaise as desired. Refrigerate any leftovers in a sealed container for 2-3 days.

Tips & Variations

• For extra flavor, use real vanilla beans instead of vanilla paste or extract by scraping the seeds into the mixture.
• Stir constantly and never allow the mixture to boil to prevent the sauce from curdling.
• If you don’t have a thermometer, cook until the sauce thickly coats the back of a spoon but does not bubble.

Storage

Store crème anglaise in an airtight container in the refrigerator for up to 2-3 days. Reheat gently over low heat or in a warm water bath, stirring constantly to prevent separation. Avoid boiling during reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make crème anglaise without a thermometer?

Yes, cook the mixture slowly and stir constantly until it thickly coats the back of a spoon and leaves a clear line when you run your finger through it. This indicates it’s ready without curdling.

What can I use crème anglaise for?

Crème anglaise is a versatile sauce perfect for pouring over fruit, cakes, crumbles, or ice cream. It can also be used as a base for other desserts like mousse or as a dipping sauce for pastries.

Crème Anglaise Recipe

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Classic Crème Anglaise is a smooth, velvety vanilla custard sauce made from egg yolks, sugar, milk, and vanilla. Perfect as a light dessert topping or accompaniment to cakes, fruits, and puddings, this elegant sauce is gently cooked on the stovetop to achieve a creamy, flavorful texture without curdling.

• Author: Viktoria
• Prep Time: 5 minutes
• Cook Time: 10 minutes
• Total Time: 15 minutes
• Yield: Approximately 300 ml (about 1 1/4 cups) 1x
• Category: Sauce
• Method: Stovetop
• Cuisine: French

Ingredients

Scale 1x2x3x

Crème Anglaise 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)

Instructions

1. Whisk egg yolks, sugar, and vanilla: In a large enough bowl, use a hand whisk to combine the granulated sugar, egg yolks, and vanilla bean paste. Whisk vigorously until the mixture becomes slightly fluffy, about 1 to 2 minutes.
2. Heat the milk: Pour the whole milk into a saucepan and heat it over medium heat until it reaches a simmer. Make sure not to boil the milk; it should just start bubbling around the edges.
3. Temper the egg yolks: Slowly pour the warm milk into the egg yolk mixture while continually whisking vigorously by hand. This gradual mixing prevents the egg yolks from cooking too quickly and curdling.
4. Cook the custard: Transfer the combined mixture back into the saucepan and place it over medium heat. Stir constantly and cook until the custard thickens slightly and reaches a temperature of 82°C (180°F), which ensures proper cooking without curdling.
5. Remove from heat: Once the custard reaches the desired temperature, immediately remove the saucepan from the stove to prevent overcooking and curdling of the mixture.
6. Use or store: Use the crème anglaise warm or chilled as a delicious sauce for your desserts. Any leftover custard should be stored in the refrigerator and used within 2 to 3 days.

Notes

• Use fresh eggs for best flavor and texture.
• Constant whisking during the tempering and cooking process prevents curdling.
• Vanilla bean paste provides a more intense vanilla flavor and visible vanilla specks, but vanilla extract is a good substitute.
• Do not let the custard boil, as this will cause the eggs to scramble.
• Check temperature with a kitchen thermometer for perfect consistency.
• If the custard curdles, you may strain it to remove lumps but the texture will be compromised.
• Refrigerate leftover crème anglaise in an airtight container for up to 3 days.

Keywords: Crème Anglaise, Vanilla Custard Sauce, French Dessert Sauce, Egg Custard Sauce, Classic Dessert Sauce