Creme Anglaise is an essential recipe to keep in your repertoire. Silky-smooth and rich with real vanilla, this classic custard sauce elevates countless desserts and is simple enough to make again and again.
At culinary school we learned to value fundamentals, and Creme Anglaise is one of those fundamentals you should always have at hand. It’s perfect for drizzling over cakes, fruit, or puddings, and it also serves as a base for ice cream or as a creamy dip for desserts.
What I love about this recipe is how quickly it comes together—about twenty minutes from start to finish—and how versatile it is. Serve it warm or chilled; both are delicious. It’s also an excellent make-ahead component: stored in an airtight container in the fridge, it keeps up to five days, so I often prepare a batch and keep it ready to dress up last-minute desserts.
This version uses a whole vanilla bean for the most aromatic, natural flavor, but you can substitute vanilla bean paste or pure vanilla extract if beans aren’t available. Using real vanilla—when possible—gives the sauce a wonderful depth that complements many desserts.
Why this recipe works
- Make-ahead friendly: keeps up to five days refrigerated.
- Flexible vanilla options: use whole vanilla beans, vanilla bean paste, or pure vanilla extract.
- Uses common pantry ingredients, so you likely have everything on hand.
Ingredients (full recipe below)
- Whole vanilla bean
- Heavy cream
- Whole milk
- Large egg yolks
- Granulated sugar
- Fine sea salt
How to make Creme Anglaise
- Split the vanilla bean lengthwise and scrape the seeds with the back of a knife. Place the seeds and the empty pod into a small saucepan.
- Add the heavy cream and whole milk to the saucepan. Warm over medium-low heat, stirring occasionally, until the mixture comes to a gentle simmer.
- While the milk mixture heats, whisk the egg yolks, sugar, and a pinch of salt in a large bowl until pale and slightly thickened, about a minute or two.
- Remove the milk mixture from the heat and discard the vanilla pods.
- Temper the eggs: very slowly ladle the hot milk into the yolks while whisking constantly to prevent curdling. Continue until all the milk is incorporated.
- Return the mixture to the saucepan and cook over medium-low heat, stirring constantly with a wooden spoon, until the custard thickens enough to coat the back of the spoon. A clear line drawn with your finger across the spoon should remain without the custard running.
- Remove from heat, strain through a fine mesh sieve into a clean bowl, and let come to room temperature. Cover and refrigerate until chilled and ready to serve.
Can I use vanilla extract?
Yes. Vanilla beans are lovely but pricier and not everyone keeps them on hand. If you don’t use a bean, skip the pod step and follow the recipe as written. Once you have strained and cooled the custard, stir in 2 teaspoons pure vanilla extract or 2 teaspoons vanilla bean paste for bright vanilla flavor.
When is Creme Anglaise done?
You’ll know the custard is ready when it coats the back of a spoon and you can draw a line through it with your finger that doesn’t run. If it still looks a little thin while hot, don’t worry—the sauce will thicken as it cools.
Do I have to use both milk and heavy cream?
The classic texture comes from using a combination of heavy cream and milk. Using only whole milk yields a lighter, thinner sauce; all heavy cream produces a richer, thicker custard. Half-and-half can work as a substitute. I haven’t tested non-dairy milks, so results may vary.
Can Creme Anglaise be frozen?
I don’t recommend freezing. Custards like this can separate and develop an undesirable texture when thawed. It’s best made fresh or stored refrigerated for up to five days.
How to store
Keep leftovers in an airtight container in the refrigerator for up to five days. Stir well before using in case the sauce has settled slightly. Avoid freezing to preserve the smooth texture.
Tips and tricks
- Scale the recipe up or down easily to suit the number of servings you need.
- Swap vanilla bean for pure vanilla extract or vanilla bean paste when necessary.
- Add a different extract after straining for variations—coffee, orange, peppermint, or strawberry work well.
- Use the sauce to pour over cakes, fruit, puddings, or serve as a dessert dip.
If you want an all-purpose, elegant sauce that pairs with so many sweets, try this Creme Anglaise soon—you’ll find it becomes a go-to in your kitchen.
If you like this recipe, you might also like:
- Angel Food Cake Recipe
- Butterscotch Sauce
- Cinnamon Buttermilk Caramel Sauce
If you try this CREME ANGLAISE, please leave a comment with how it turned out. I love hearing how readers use it to elevate their desserts!
Creme Anglaise Recipe
Ingredients
- 1 whole vanilla bean
- 1 cup heavy cream
- 1 cup whole milk
- 6 large egg yolks
- 1/2 cup granulated sugar
- pinch fine sea salt
Instructions
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Using a paring knife, split the vanilla bean and scrape out the seeds. Place seeds and pod in a small saucepan.
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Add heavy cream and whole milk to the saucepan. Warm over medium-low heat, stirring occasionally, until it reaches a gentle simmer.
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Whisk the egg yolks, sugar, and a pinch of salt in a bowl until pale and slightly thickened.
-
Remove the milk from heat and discard the vanilla pods.
-
Slowly ladle the hot milk into the yolks while whisking continuously to temper the eggs, then pour the mixture back into the saucepan.
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Cook over medium-low heat, stirring constantly, until it coats the back of a spoon and a line drawn with your finger remains.
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Strain through a fine mesh sieve, cool to room temperature, cover, and refrigerate until chilled.
Video
Notes
- You can double or halve this recipe easily.
- Vanilla extract or vanilla bean paste are suitable substitutes for whole vanilla beans.
- Make ahead and store in the refrigerator for up to five days.
- Flavor variations: stir in coffee, orange, peppermint, or strawberry extract after straining.
- Substitute combinations of milk and cream as needed for desired richness.
- Use as a sauce over desserts or as a dip.
Nutrition
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