Classic Vanilla Bean Crème Anglaise (custard sauce)

This classic vanilla crème anglaise recipe is one that I make when I want to zhuzh up a dessert (is that how you spell it--zhuzh?) with a little extra je ne sais quoi, from my "famous" apple strudels to a festive gingerbread cake. Once you make this easy dessert sauce, I predict it will become one of your favorite new recipes for entertaining...or just a special family dinner.

What is Crème Anglaise (and How Do I serve it?)

Crème anglaise, or english cream in French, is a classic recipe used for years by pastry chefs. It is a rich and silky smooth sauce made from cream, milk, egg yolks, sugar, and vanilla, and it has a flavor similar to a classic vanilla ice cream base. The texture of creme anglaise is more of a sauce relative to other types of custard, like vanilla pastry cream, bavarian cream, creme patissiere, or even crème brûlée.

This is a great basic recipe to serve poured over your favorite dessert, such as bread pudding, pound cake, chocolate cake, or even fresh fruit.

Top Three Tips for Making Crème Anglaise

1. Use real vanilla bean if you can: Vanilla beans are expensive, I know. But for this recipe, where vanilla is the star ingredient, I recommend using vanilla beans or at least vanilla bean paste. The flavor will be better, and the tiny black vanilla seeds look so pretty speckling the pale creamy custard sauce.
2. Cook the custard carefully: After you pour the hot milk mixture {slowly} into the egg yolks, you will return the mixture to the stovetop, cooking over low to medium-low heat with constant stirring. The process of slowly adding the hot liquid to the eggs is called tempering, which gradually heats them vs. scrambles them.
3. Use visual cues: While you can use a thermometer to gauge if your sauce is done (right about 175F on an instant-read thermometer), it's better to use visual cues during the cooking process, as the time that it takes to take the temperature could be the difference between perfectly cooked and an overdone end result. Finished sauce has a creamy texture that thoroughly coats the back of a wooden spoon. Look for a thin custard sauce resembling an ice cream base or eggnog vs. a thick custard for pastry cream or pudding.

Ingredients and Special Equipment

Please check the recipe card at the end of this post for specific quantities.

Ingredients

• Whole milk: You may substitute 2% for whole milk but I do not recommend non-fat.
• Heavy cream: Substitute 2 cups half-and-half for the milk and cream.
• Vanilla bean: While real vanilla bean will give you a true vanilla flavor and the pretty speckled vanilla sauce, you can substitute 2 teaspoon vanilla bean paste or 2 teaspoon pure vanilla extract.
• Large egg yolks: At room temperature.
• Granulated Sugar

Recommended Special Equipment

• Medium saucepan: You can also use a double boiler, but if you cook your custard over the recommended medium-low heat, a double boiler should not be necessary.
• Fine mesh strainer: If your finished creme anglaise isn't smooth, strain it to get the desired silky texture.
• Whisk
• Wooden spoon: A wooden spoon is best for showing the correct thickness of your custard over a rubber spatula.
• Large or medium bowl

Step By Step Photos and Instructions

1. In a medium saucepan, bring the cream, milk, and vanilla bean seeds and pods to a boil. Cover pan, turn off the heat, and let set for 10 minutes.

2. Whisk the yolks and sugar together in a large bowl. Return the milk mixture to a low simmer and then turn off the heat. Whisking constantly, drizzle some of the hot milk liquid into the egg yolk mixture. When yolks are warm, add the rest of the liquid in a steady stream.

3. Return the pan to medium low heat and, whisking, cook creme, stirring with a wooden spoon, until it thickens enough so that it coats the back of the spoon, 3-5 minutes.

4. Transfer the creme to a small bowl and remove the vanilla beans. Cover with plastic wrap and chill until thickened and cold, about 2 hours. If the creme appears to have some lumps in it, strain it through a fine mesh sieve into a bowl before chilling.

5. Serve creme poured over or spooned under pastries or fresh berries.

Variations on Traditional Crème Anglaise Sauce

• Ingredient variations: Instead of the hot cream mixture that is half cream and half milk, you can use all half-and-half (2 cups total) for ease. You can also substitute 2% milk for the whole milk, but do not use nonfat milk.
• Flavor variations: Change up the vanilla custard sauce by adding spices to the recipe. Mix in a teaspoon or two of finely grated orange zest during the simmering process. Add 2 tablespoons of your favorite liqueur (rum, brandy, Grand Marnier, Irish cream, Kahlua) to the finished sauce. Stir in ½ teaspoon ground cinnamon or other warm spices when whisk the egg mixture.

Make Ahead and Storage Instructions

• Refrigeration: Store crème anglaise in the refrigerator, in an airtight container, for up to 5 days. The best way to prevent a "skin" from forming on the top is to press plastic wrap onto the surface or the sauce prior to chilling. If you want to serve a warm sauce, rewarm it in a small saucepan over low heat, but I often serve it chilled with a warm dessert.
• Freezing: I do not recommend freezing crème anglaise as freezing will ruin its texture.

Troubleshooting / FAQs for Your Crème Anglaise

How Do I remove the Seeds from a Vanilla Bean?

To remove the seeds from a vanilla bean, just follow these easy steps:
1. Lay the vanilla bean on a work surface and use a sharp knife to slice it down the middle, lengthwise.
2. Use the knife to scrape along the inside of the bean, from one end to the other, pressing firmly. This will remove the small black beans from the inside.
3. Place the seeds in a small bowl and use them as desired in your recipe.

**Empty vanilla bean pods can be used to infuse flavor into liquids or other ingredients. Add the pod to your container of sugar to make vanilla sugar or steep in for several months in vodka to make homemade vanilla extract!

Is There a faster Way to Cool My Custard?

Yes! Instead of chilling the custard for a few hours in the refrigerator, you can create an ice bath. Fill a large bowl halfway with cold water and add lots of ice cubes. Rest your bowl with your creme anglaise inside the bowl, being careful that the water doesn't overflow into the sauce. Stir occasionally until the sauce is chilled.

Bon appetit! More of My French-Inspired Delicious Recipes

• French Napoleon Pastry Recipe
• Classic Beef Bourguignon
• Gingerbread Creme Brulee

Tried this recipe and loved it? Take a photo and tag me on Instagram or give it a review!