Creme Anglaise Recipe

Indulge in the creamy, luxurious taste of homemade Crème Anglaise! This versatile custard sauce is incredibly easy to make and elevates any dessert. Serve it warm over berries, pound cake, or use it as a base for ice cream. Make it ahead of time – it's even better the next day! This classic French dessert sauce is a must-try for both novice and experienced bakers.

Prep Time 5 mins

Cook Time 30 mins

Calories 535.1 kcal

Protein 35g

Rating Be the first

148

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The Forktionary Kitchen Team

Adapted from Food.com, then tested & standardized by Forktionary.

Ingredients for Creme Anglaise

2 cups whole milk
¾ cup granulated sugar
4 large egg yolks
1 teaspoon pure vanilla extract

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How to Make Creme Anglaise

In a 3-quart saucepan over medium heat, combine 2 cups whole milk and ¾ cup granulated sugar. Stir frequently until the mixture begins to bubble gently around the edges, about 10-12 minutes.
Remove the saucepan from the heat.
In a separate bowl, whisk together 4 large egg yolks. Temper the yolks by slowly whisking in about ½ cup of the warm milk mixture. This prevents the eggs from scrambling.
Pour the tempered egg yolk mixture into the saucepan with the remaining milk mixture. Whisk constantly over medium-low heat until the custard thickens enough to coat the back of a spatula smoothly and evenly. This should take about 10-14 minutes. Do not let it boil!
Remove from heat immediately. Pour the custard through a fine-mesh sieve into a bowl to remove any lumps.
Place the bowl in a larger container filled with ice water. Stir frequently until the custard is completely cool.
Stir in 1 teaspoon of pure vanilla extract.
Cover and refrigerate for at least 2 hours before serving. Enjoy chilled or at room temperature!