Crème Anglaise
Crème anglaise (French for "English cream") is a light pouring custard used as a dessert cream or sauce.
Overview
The classic French pouring custard, silky, delicate, and versatile. This foundational cream sauce can be served warm alongside soufflés and fruit-based desserts, or chilled for trifles and pavlovas. With a palette of flavoring variations from classics like coffee and chocolate to creative options like pistachio, this sauce is endlessly adaptable.
Ingredients
- 250 ml milk
- 250 ml cream
- 125 grams caster sugar
- 1 pod vanilla (split length-ways)
- 6 egg yolks
Method
- Scrape the seeds out of the vanilla pod and put them in to the milk.
- Put the milk, cream, two thirds of the sugar and the vanilla pod into a heavy-based saucepan and slowly bring to the boil.
- Meanwhile, whisk the egg yolks and remaining sugar together in a heatproof bowl.
- Continue to whisk until the mixture becomes pale and has a light ribbon consistency.
- Pour the boiling milk on to the egg yolks, whisking continuously, then pour the mixture back in to the saucepan.
- Cook over a very low heat, stirring with a wooden spatula.
- Do not let the mixture boil or it will curdle.
- The crème anglaise is ready when it has thickened slightly - just enough to coat the back of the spatula.
- Immediately take off the heat.
- Unless you are serving the crème anglaise warm, strain through a fine sieve into a bowl set over crushed ice to cool, stirring occasionally to prevent a skin forming.
Chocolate crème anglaise
- Stir 60 grams melted good-quality bitter chocolate into the milk as you warm it.
Coffee crème anglaise
- Stir 1 tablespoon of instant espresso powder into the hot milk
Ginger crème anglaise
- Infuse the milk with 20 grams peeled and finely sliced fresh ginger root rather than vanilla.
Spiced crème anglaise
- Infuse the milk with 4 or 5 star anise instead of vanilla.
Mint crème anglaise
- Infuse the milk with a bunch of fresh mint instead of vanilla. The freshness of this goes well with berries or truffle cake.
Pistachio crème anglaise
- Soak 200 grams of fresh pistachio nuts in water for 24 hours, then crushed in a pestle and mortar to make a paste.
- Pour one third of the hot crème anglaise onto the paste, stirring with a whisk, then stir into the rest of the crème anglaise.
- Purée in a blender for 3 minutes, and cool over crushed ice. This is superb with poached pears.
Notes
- Temperature control: This custard breaks easily if overheated. Use low heat and stir constantly with a wooden spatula.
- Vanilla quality: Use real vanilla pods, the tiny black seeds add thousands of flavor specks that powder cannot replicate.
- Cooling technique: Pouring onto crushed ice stops the cooking and prevents a skin from forming.
- Variations: All listed variations follow the same method; infuse your chosen flavoring in the milk before adding eggs.
- Thickness: The sauce should coat the back of a spoon, it thickens slightly more as it cools.
Serving
Serve with: Soufflés, fruit tarts, poached fruits, or chocolate desserts Temperature options: Warm alongside hot desserts; chilled for parfaits and trifles
Storage
- Keeps 3-4 days refrigerated in an airtight container
- Does not freeze well as texture becomes grainy upon thawing
- Reheat gently over a water bath, whisking constantly, without boiling
- Can be made 1-2 days ahead for entertaining
Crème anglaise is thought to have origins evolving from ancient Romans who used eggs as thickeners to create custards and creams
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