Crème Anglaise is a classic French custard sauce known for its silky, pourable texture and elegant vanilla flavor. Unlike pastry cream, which is thickened with starch, Crème Anglaise is gently cooked until just thick enough to coat the back of a spoon. It’s a foundational sauce in French pastry and a beautiful accompaniment to fruit desserts, cakes, crisps, tarts, and steamed puddings. Once you learn this simple technique, you’ll find endless ways to elevate your desserts with this luxurious, softly sweet custard.
INGREDIENTS:
1 cup heavy cream
4 large egg yolks
1/4 cup white sugar
2 teaspoons vanilla extract
METHOD:
Add the heavy cream to a small heavy saucepan. Warm over medium heat until the mixture is steaming and small bubbles appear around the edges. Do not let it boil.
While the cream heats, whisk the egg yolks and sugar together in a medium bowl until pale and smooth.
Slowly pour about 1/2 cup of the hot cream into the egg mixture, whisking constantly to prevent curdling.
Pour the tempered egg mixture back into the saucepan with the remaining cream. Cook over low heat, stirring constantly with a wooden spoon or heatproof spatula, until the custard thickens slightly and coats the back of a spoon. The mixture should reach about 175–180°F; do not boil. Stir in vanilla extract.
For the smoothest texture, pour the custard through a fine-mesh sieve into a clean bowl. Cool slightly, then refrigerate. It will thicken a bit more as it chills.
SERVING SUGGESTIONS:
- Drizzle over fruit crisps, stone fruit galettes, or apple desserts
- Serve with chocolate cakes or brownies for contrast
- Pair with poached pears or roasted apples for a simple, elegant dessert
- Spoon alongside bread pudding, pound cake, or gingerbread
