Creme Anglaise

Here’s a creamy dessert sauce every home cook should have in their arsenal: crème anglaise! This French sauce translates to “English cream” and it tastes like pure gold. It’s lusciously creamy, infused with vanilla and just sweet enough for adding a sparkle to treats. Pour it over fresh berries for an instant dessert, or add it to crisps and crumbles, or bread puddings to take them over the top.

Ingredients for creme anglaise

Crème anglaise is a French custard sauce that translates to “English cream.” Contrary to its name, it was not invented by the English: the French simply perceived it as part of English cuisine. It has a pourable texture and is sometimes called “pouring custard.” There are two types of custard: a cooked custard and a baked custard. Crème anglaise is the former: it’s cooked on the stovetop and has a thinner texture. A baked custard is thicker, like a crème brûlée. The ingredients for a traditional crème anglaise are fairly standard based on the definition of this French sauce, but the amounts vary based on the chef. There are a few variations: some sauces uses only whole milk while some use a combination of whole milk and cream. You can also use either vanilla extract or a vanilla bean. The ingredients in crème anglaise are:

Egg yolksGranulated sugarWhole milkWhipping creamVanilla extract or vanilla bean

Vanilla bean brings the most authentic vanilla flavor, but it’s fairly expensive. Extract is an easy substitute and still makes for a bold-flavored sauce.

Important tool for creme anglaise: a food thermometer

It’s important to have a food thermometer when making creme anglaise. Why? The temperature of the sauce is key. If the custard is heated to over 180 degrees Fahrenheit, the eggs start to cook, which makes small bits of cooked eggs in your sauce. It’s impossible to salvage the sauce if you go too far (but you can strain out small bits of egg if you are just on the edge). You can make the sauce without a food thermometer too: just follow the visual cues listed in the recipe below. But we highly recommend using one for best results!

Basic steps for a smooth, creamy creme anglaise

This French sauce is infamously hard to make because of the touchy nature of the temperature of the sauce. But after you’ve made it once, you’ll understand the flow of the process: it’s actually quite simple! You’ll just need to again, avoid overcooking the sauce! Here’s what to know:

Whisk the eggs and sugar. Scald the milk by bringing it to just below simmering, or a temperature of 180°F. Whisk in the egg mixture and heat for about 5 minutes until 180°F. Heat until it thickens and coats the back of a spoon, and the edges just start to form small bubbles. Be careful not to overcook! Remove immediately to an ice bath. This stops the cooking process. Stir in the vanilla and stir occasionally for about 10 minutes until the sauce cools and thickens even further.

Storage tips

Once you’ve made your creme anglaise sauce, you can use it right away if you like. Creme anglaise can be served hot, cold or room temperature. We prefer it room temperature or cold for desserts, since it’s thicker when it’s cooler. After you make the sauce, place it in a storage container with a bit of plastic wrap pressed over the surface to avoid a skin from forming. Store it for up to 5 days.

How to use creme anglaise

There are so many ways to use a creme anglaise sauce! Anything you’d top with vanilla ice cream? Try this creamy sauce instead. Here are a few ideas for how to use creme anglaise:

Berries or fresh fruitFruit crisps and crumbles like apple crisp, strawberry crisp, blackberry crisp, blueberry crumble or peach crumbleCakes like blueberry cake or mug cake Bread puddings like pumpkin bread puddingSouffles

How do you plan to use your creme anglaise? Let us know in the comments below!

More sweet sauce recipes

Love a good dessert sauce? Here are a few more recipes to know:

Try this tasty Bourbon Butter SauceMake a berry-filled Easy Blueberry SauceTry Raspberry Sauce, Easy Strawberry Sauce or Strawberry CompoteGo for Peach Compote