For a richer flavor, use vanilla bean instead of extract. Split the bean lengthwise, scrape out the seeds, and add both the seeds and the pod to the cream while heating. Remove the pod before adding the cream to the egg yolks. If the sauce curdles, immediately remove it from the heat and whisk vigorously. You can also try blending it with an immersion blender to smooth it out, although this may not completely fix the problem. Prevention is key: use low heat and stir constantly! Crème Anglaise can be stored in an airtight container in the refrigerator for up to 3 days.
Crème Anglaise
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PREP TIME5 mins
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COOK TIME20 mins
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TOTAL TIME25 mins
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SERVING12 People
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VIEWS249
Indulge in the velvety embrace of Crème Anglaise, a classic custard sauce that elevates any dessert. This delicate blend of cream, vanilla, egg yolks, and sugar creates a luscious texture and a symphony of flavors that will tantalize your taste buds. A touch of cinnamon or cloves adds a warm, inviting note.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate6 g
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Cholesterol96 mg
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Protein1 g
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Saturated Fat5 g
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Sodium10 mg
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Sugar6 g
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Fat9 g
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Unsaturated Fat0 g
DIRECTIONS
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01 Step
Recipe View 5 mins Gather all ingredients. (Prep time: 5 minutes)
02 Step
Recipe View 6 mins In a small, heavy-bottomed saucepan, gently heat the heavy cream and vanilla extract over medium heat until tiny bubbles begin to form around the edges. Be careful not to boil. (Cook time: 5-7 minutes)
03 Step
Recipe View 2 mins While the cream mixture is heating, whisk together the egg yolks and sugar in a large bowl until the mixture is smooth and slightly pale. (Prep time: 2 minutes)
04 Step
Recipe View 1 mins Temper the egg yolks: Slowly drizzle about 1/2 cup of the hot cream mixture into the egg yolk mixture, whisking constantly and vigorously to prevent the eggs from scrambling. (Cook time: 1 minute)
05 Step
Recipe View 1 mins Gradually pour the warmed egg yolk mixture back into the remaining cream in the saucepan, whisking constantly. (Cook time: 1 minute)
06 Step
Recipe View 7 mins Continue to cook over low heat, stirring constantly with a wooden spoon, until the sauce thickens enough to coat the back of the spoon. This should take about 5-10 minutes. Be patient and avoid high heat, as the sauce can curdle easily.
07 Step
Recipe View 2 mins Remove from heat immediately. Strain the Crème Anglaise through a fine-mesh sieve into a clean bowl to remove any lumps or cooked egg particles. (Prep time: 2 minutes)
08 Step
Recipe View 2 mins Serve warm or chilled, drizzled over your favorite desserts. (Prep time: 2 minutes)
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RECIPE REVIEWS
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Brent Jacobsonchristiansen
Apr 2, 2025This recipe is foolproof! My Crème Anglaise turned out perfectly smooth and creamy.
Monty Daniel
Nov 25, 2024My family loved it over brownies! Thank you for this recipe!
Viva Tromp
Jul 25, 2024I accidentally overheated the sauce, and it curdled a bit. I strained it, and it was still delicious, just not as smooth as I hoped.
Charlie Borer
Dec 26, 2023I added a pinch of nutmeg, and it was divine!