Baking & Pastry > Custards & Creams (Stovetop) > Other Stovetop Creams > Английский крем (Crème Anglaise) Recipe

Classic Crème Anglaise

A delicate and velvety smooth custard sauce, perfect for serving alongside cakes, fruits, or enjoying on its own. Crème Anglaise, also known as English cream, is a classic French custard sauce that is both elegant and easy to make at home.

This recipe provides a detailed guide to creating the perfect Crème Anglaise, ensuring a smooth texture and rich flavor.

Prep Time
15 minutes
Cook Time
20 minutes
Servings
6-8
Ingredients
  • 2 cups Heavy Cream
  • 1 cup Whole Milk
  • 1 Vanilla Bean
  • 6 Egg Yolks
  • 1/2 cup Granulated Sugar
  • 1/8 teaspoon Pinch of Salt

Infuse the Cream and Milk

In a medium saucepan, combine the heavy cream and whole milk.

Split the vanilla bean lengthwise and scrape out the seeds. Add both the seeds and the pod to the cream and milk mixture.

Heat over medium heat until the mixture just begins to simmer. Remove from heat and let steep for 15-20 minutes to infuse the flavor.

Prepare the Egg Yolks and Sugar

In a medium bowl, whisk together the egg yolks, granulated sugar, and salt until the mixture is pale and slightly thickened.

Temper the Egg Yolks

Remove the vanilla bean pod from the cream mixture.

Slowly pour a small amount (about 1/4 cup) of the hot cream mixture into the egg yolk mixture, whisking constantly to temper the eggs and prevent them from curdling.

Continue adding the hot cream mixture in a slow, steady stream, whisking constantly until all the cream has been incorporated.

Cook the Crème Anglaise

Pour the custard mixture back into the saucepan.

Cook over low heat, stirring constantly with a wooden spoon or heat-resistant spatula, until the custard thickens enough to coat the back of the spoon.

To test for doneness, dip the spoon into the custard and run your finger across the back of the spoon. If the line remains distinct and doesn't run, the custard is ready.

Important: Do not boil the custard, as this will cause the eggs to curdle.

Strain and Chill

Immediately strain the Crème Anglaise through a fine-mesh sieve into a clean bowl to remove any lumps or cooked egg particles.

Place a piece of plastic wrap directly on the surface of the custard to prevent a skin from forming.

Refrigerate for at least 2 hours, or until completely chilled.

Serve

Serve chilled Crème Anglaise alongside cakes, fruits, or pastries. It can also be enjoyed on its own as a light and elegant dessert.

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FAQ

  • How do I prevent the Crème Anglaise from curdling?

    The most important thing is to cook the custard over low heat and stir constantly. Tempering the eggs properly by slowly adding the hot cream mixture while whisking is also crucial. Don't let the mixture boil.
  • What if my Crème Anglaise curdles?

    If your Crème Anglaise curdles, immediately remove it from the heat and whisk vigorously. You can also try straining it through a fine-mesh sieve to remove any large lumps. While it may not be perfectly smooth, it will still be edible.
  • Can I use a different type of milk?

    While whole milk is recommended for its richness, you can use 2% milk if you prefer a lighter version. However, the texture may not be as creamy.
  • Can I flavor the Crème Anglaise with something other than vanilla?

    Yes, you can infuse the cream with other flavors such as citrus zest, coffee beans, or spices like cinnamon or cardamom. Simply add the flavoring agent to the cream while it's heating and remove it before adding the cream to the egg yolks.