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.
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.
- heavy-bottomed saucepan
- fine-mesh strainer
- whisk
- instant-read thermometer
What goes in.
- 2 cupswhole milk
- 6large egg yolks
- 1/3 cupgranulated sugar
- 1vanilla bean, split and scraped, or 2 tsp vanilla extract
- pinchsalt
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.
The method.
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.
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.
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.
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.
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.
Other turns to take.
Chocolate Crème Anglaise
Stir 2 oz chopped dark chocolate into the hot custard after straining
Coffee Crème Anglaise
Steep 2 tablespoons ground coffee in the hot milk for 10 minutes, then strain before tempering
Liqueur Crème Anglaise
Add 2 tablespoons Grand Marnier, Cognac, or rum after the custard has cooled
When it doesn't go to plan.
A wooden spoon shows doneness better than metal—when you can draw a line on the back with your finger that stays clean, it's ready
If the custard gets too hot and starts to curdle, immediately strain it and whisk in a tablespoon of cold cream
Store covered in the refrigerator for up to 3 days—it actually tastes better the next day
The ones that keep coming up.
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.