cook · dessert · french

How to Make Crème Anglaise

This silky custard sauce transforms simple desserts into something elegant. Master the technique once, and you'll have a foundation for ice cream, a sauce for fruit tarts, or the perfect companion to chocolate cake.

Before you start

Temperature control is everything

Keep your heat low and your whisk moving. The moment you smell eggs cooking instead of cream warming, you've gone too far.

Ingredients

The tempering technique

Warm the eggs slowly

Add hot milk to the egg mixture one ladle at a time, whisking constantly. This gradual heating prevents the eggs from cooking too quickly and turning into scrambled eggs.

Step by step

  1. Heat the milk. Pour milk into a heavy saucepan. Add vanilla bean and seeds if using. Heat over medium heat until small bubbles form around the edges and steam rises. Remove from heat.
  2. Whisk eggs and sugar. In a bowl, whisk egg yolks, sugar, and salt until pale yellow and slightly thickened, about 2 minutes. The mixture should fall in ribbons when lifted.
  3. Temper the eggs. Remove vanilla bean from milk. Slowly pour about 1/2 cup hot milk into the egg mixture, whisking constantly. Add another 1/2 cup, still whisking. Pour this mixture back into the saucepan.
  4. Cook the custard. Return pan to low heat. Stir constantly with a wooden spoon, scraping the bottom and corners. The custard is ready when it coats the spoon and reads 170°F on a thermometer, about 5-8 minutes.
  5. Strain and cool. Immediately strain through a fine-mesh strainer into a clean bowl. Stir in vanilla extract if using. Press plastic wrap directly onto surface to prevent a skin from forming.

Tips & troubleshooting

Variations

Questions

How do I know if my crème anglaise is thick enough?
Run your finger across the back of the custard-coated spoon. If the line stays clear without the custard running back together, it's ready. It should read 170°F on an instant-read thermometer.
Can I fix curdled crème anglaise?
Sometimes. Immediately strain it through a fine-mesh strainer, then whisk vigorously while adding a tablespoon of cold cream. If it's severely curdled, start over—there's no saving it.
Why is my crème anglaise thin?
It needs more cooking time at low heat. Return it to the pan and continue stirring over low heat until it reaches the proper consistency and temperature.

Further reading