Name: Creamy Vanilla Crème Anglaise Recipe
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: French
Ingredients: ½ cup whole milk; ½ cup heavy cream; 1 (2-inch) piece vanilla bean, split; or 1 tsp vanilla bean paste or extract; 3 large egg yolks; 3 Tbsp sugar; Pinch of kosher salt

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Introduction

Crème Anglaise is a silky, smooth vanilla custard sauce that elevates any dessert. This classic French sauce is simple to make and perfect for drizzling over cakes, fruits, or tarts.

A smooth, creamy sauce with a light beige color is being poured into the center of a single flat layer on a wide, shallow white plate. The sauce has visible tiny specks of seasoning throughout, creating a soft texture. The pour is steady, forming a small ripple and slight concentric circles at the point where the sauce hits the plate. The white plate sits on a surface with a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Ingredients

½ cup whole milk
½ cup heavy cream
1 (2-inch) piece vanilla bean, split; or 1 tsp vanilla bean paste or extract
3 large egg yolks
3 Tbsp sugar
Pinch of kosher salt

Instructions

Step 1: Combine the whole milk and heavy cream in a heavy medium saucepan. Add the scraped seeds and pod from the vanilla bean, or vanilla bean paste/extract. Heat the mixture until it just begins to simmer, then remove from heat.
Step 2: In a medium bowl, whisk together the egg yolks, sugar, and a pinch of kosher salt until blended. Slowly pour the hot milk mixture into the yolk mixture, whisking constantly.
Step 3: Pour the combined mixture back into the saucepan. Stir constantly over low heat until the custard thickens enough to coat the back of a spoon and leaves a trail when you run your finger across (about 5 minutes). Do not let it boil.
Step 4: Strain the custard through a fine-mesh sieve into a clean bowl. Cover the surface directly with plastic wrap or buttered parchment paper to prevent a skin from forming. Chill before serving.

Tips & Variations

Use vanilla bean paste for an easier and less expensive alternative to fresh vanilla beans without sacrificing flavor.
To make a flavored variation, steep other aromatics like cinnamon stick or citrus zest with the milk and cream.
Stir constantly and cook gently to avoid curdling the custard.

Storage

Store crème anglaise in an airtight container in the refrigerator for up to 1 day. Before serving, whisk gently to restore its smooth texture. It is not recommended to freeze crème anglaise as it may separate upon thawing.

How to Serve

A smooth, light beige creamy liquid is being poured into the center of a large, shallow white plate. The liquid forms a single thick circular layer with a slightly glossy surface, dotted with tiny darker specks evenly spaced across it. The plate sits on a white marbled texture surface, and the stream of liquid creates gentle ripples where it meets the layer below. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use almond milk or another dairy substitute?

Dairy substitutes may alter the texture and flavor. For best results, use whole milk and cream as the fat content contributes to the custard’s richness and smoothness.

What if my custard curdles?

Curdling happens when the mixture cooks too quickly or at too high heat. To fix it, strain the mixture immediately and whisk in a small amount of cold cream to help smooth it out. For future attempts, cook gently over low heat and stir constantly.