Creme Anglaise Recipe (French Vanilla Custard Sauce)

I’m slightly obsessed with Crème Anglaise. In France, it’s our secret weapon for to make a simple slice of cake look like a fancy dessert. Don’t let the French name intimidate you, with real vanilla beans and a little patience, you can ditch the instant mixes for good.

What is Creme Anglaise?

Crème anglaise is a classic French vanilla custard sauce made with egg yolks, sugar, milk and cream (or just milk). It’s gently cooked until thick enough to coat the back of a spoon and create a pourable sauce.

It’s often served, chilled or at room temperature, over desserts like chocolate cakes, puddings or fruit.

What is the Difference between Creme Anglaise and Creme Pâtissière?

Although both are made from milk, sugar and egg yolks, there are two key differences. The Crème Anglaise (vanilla sauce) is a homemade custard without any starch or cornflour. It is a fine, liquid sauce for pouring. The Crème Pâtissière (pastry cream) contains flour or cornflour, which makes it thick when cooked and firm when cooled.

While crème anglaise is poured over desserts (such a Chocolate Lava Cake or Île flottante) as an elegant accompaniment, crème pâtissière is used as a filling for tarts, éclairs or cream puffs.

The 3 Basic Ingredients For Creme Anglaise

The good thing is that you just need 3 ingredients to make this vanilla sauce:

1. Milk and cream: You can make this with just milk, but for that truly luxurious, velvety texture, I highly recommend a 50/50 mix of whole milk and heavy cream. It makes all the difference!
2. Egg yolks: These are your natural thickeners. They give the sauce its beautiful golden glow and that signature ‘coating’ consistency. My golden rule: Use 1 egg yolk for every 100 ml (about 3.5 oz) of liquid.
3. Vanilla: There is simply nothing like a real Bourbon vanilla bean, especially for this sauce which is so delicate. Of course, if you’re in a pinch, a high-quality vanilla extract or paste will do the trick too.

Don’t throw away the leftover egg whites! You can try my meringues kisses or some financiers (small French almond cake made with just the whites of the eggs).

5 Tips for a Perfect Vanilla Custard Sauce

I promise, making Crème Anglaise isn’t as difficult as it looks, as long as you keep these 5 tips in mind:

1. Temper the eggs: This is the most important step to avoid scrambled eggs! Before you pour your egg and sugar mixture into the hot milk, stir in a small ladleful of the warm milk first. This gently warms the eggs up so they don’t get a ‘shock’ when they hit the pan.
2. Control the heat: This is the most important secret! Your sauce must never boil. If you have a thermometer, aim for a maximum of 82-84°C (180-183°F). If you go higher, the eggs will curdle.
3. The 8 motion: Use a wooden spoon or spatula and stir constantly making “figure-8” motion. This prevents the bottom from scorching or sticking in the corners.
4. The spoon test: This helps you know when the sauce is ready. Dip your spoon in, draw a line with your finger across the back, and if the path stays clear, it’s perfect.
5. Chilling: Keep in mind that the sauce develops its flavor and thickens up as it cools. Always pour the cream in a cold container (never let it in the pot!), press plastic wrap directly onto the surface of the cream to prevent that a skin forms on top.

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Which Desserts Can You Serve Creme Anglaise with?

Wondering what to pair with this vanillla custard sauce? It’s the perfect partner for a decadent chocolate lava cake, a warm fruit galette or a classic bread pudding.

But in French cuisine, Crème Anglaise is a total must-have, usually served chilled as an elegant finishing touch. Here are a few of my favorite ways to enjoy it:

• Chocolate Lava Cake: The famous chocolate cake with a molten, melty chocolate center. The liquid core of the chocolate cake is perfection with the vanilla.
• Poached Pears: Pears poached in spiced syrup on a bed of cold vanilla custard sauce. So good!
• Apple Tarte Tatin: The French apple tart classic tastes even better with a dollop of crème anglaise.
• Île Flottante: The floating island, as it’s known in English. Delicate, pillowy egg whites “the island” on a “sea” of vanilla sauce, it’s a French classic and one of my absolute favorites!

How Do I know When Creme Anglaise is Ready?

In France, we use the classic spoon trick: Dip a metal spoon into the sauce and draw a line across the back of the spoon with your finger. If the line remains clear and clean without the sauce running back together, the consistency is perfect.

How Can you Save a Vanilla Sauce that is Too Runny?

Don’t panic! If your sauce feels a bit too thin, there are three easy ways to save the day. Even for me, sometimes the eggs need a little extra encouragement!

• The waiting game: Patience is your best friend here. Because of the healthy fat content in the egg yolks and cream, the sauce will thicken up significantly once it’s completely chilled in the fridge. Often, the problem solves itself while you relax!
• A little more ‘eight’: If it’s still too runny while warm, keep stirring over very low heat. You can gently reduce it until it reaches that perfect consistency. Just keep your eye on that thermometer; remember, never go over 84°C (183°F) or you’ll end up with sweet scrambled eggs!
• The cornstarch ‘cheat’: Okay, if you’re in a real hurry, here’s a little secret: mix a tiny bit of cornstarch with cold water and stir it in. While my French culinary teachers might look away; it’s not ‘classic’ French school, it works like a charm to thicken things up instantly!

How to Avoid Curdling Creme Anglaise

Simply put, here are my 3 tips to prevent curdling:

1. Use low, gentle heat and never let it boil. Keep the sauce under 85°C/185°F.
2. Stir constantly and cook just until it coats the back of a spoon.
3. Temper the egg yolks slowly with warm milk before returning to the heat.

FAQ – Creme Anglaise

Other Classic French Dessert Recipes

• Crepe Suzette
• White Chocolate Mousse
• Homemade Chocolate Mousse
• Cherry Clafoutis
• French Apricot Tart