Desserts > Dessert Sauces & Toppings > Sauce Recipes > Vanilla Sauce (Crème Anglaise) Recipe

Classic Crème Anglaise

Learn to make the quintessential vanilla sauce, Crème Anglaise. This rich, smooth, and creamy custard sauce is perfect for drizzling over cakes, fruits, and other desserts. This recipe guarantees a foolproof result every time.

Prep Time
10 minutes
Cook Time
15 minutes
Servings
6
Ingredients
  • 2 cups Heavy Cream
  • 1 cup Whole Milk
  • 1 Vanilla Bean
  • 6 Egg Yolks
  • 1/2 cup Granulated Sugar
  • 1 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 the seeds into the cream mixture. Add the vanilla bean pod to the saucepan as well. This will intensify the vanilla flavor. Heat the mixture over medium heat until it just begins to simmer around the edges. Do not boil. Remove from heat and let it sit for 30 minutes to infuse the flavors.

Prepare the Egg Yolks

While the cream mixture is infusing, in a separate bowl, whisk together the egg yolks, granulated sugar, and pinch of salt until pale and slightly thickened.

Temper the Egg Yolks

Slowly drizzle a small amount (about 1/4 cup) of the warm cream mixture into the egg yolk mixture while whisking constantly. This process is called tempering and prevents the eggs from scrambling when added to the hot cream. Continue to add the warm cream in a slow, steady stream, whisking constantly until about half of the cream mixture has been incorporated.

Cook the Crème Anglaise

Pour the tempered egg yolk mixture back into the saucepan with the remaining cream mixture. Cook over low heat, stirring constantly with a heat-resistant spatula or wooden spoon, making sure to scrape the bottom and sides of the pan to prevent sticking. Continue to cook until the sauce thickens enough to coat the back of a spoon. This usually takes about 5-10 minutes. The sauce should be thick enough that when you run your finger across the coated spoon, the line remains distinct.

Strain and Cool

Immediately remove the saucepan from the heat. Strain the Crème Anglaise through a fine-mesh sieve into a clean bowl to remove any lumps or cooked egg pieces. Discard the vanilla bean pod. Place the bowl in an ice bath to quickly cool the sauce, stirring occasionally. Alternatively, cover the surface of the sauce with plastic wrap to prevent a skin from forming and refrigerate for at least 2 hours before serving.

Serving Suggestions

Crème Anglaise is delicious served warm or cold over cakes, pastries, fresh fruit, ice cream, or as a dipping sauce for cookies. It can also be used as a base for other desserts like mousses and custards.

Nutrition Facts Estimated per 100g of product

Note: Nutritional information is an estimate and may vary based on specific ingredients and portion sizes.

Calories: Approximately 250-300 kcal
Fat: 20-25g
Saturated Fat: 12-15g
Cholesterol: 150-200mg
Sodium: 30-50mg
Carbohydrates: 15-20g
Sugar: 15-20g
Protein: 4-5g

Other Important Considerations for Nutrition

Crème Anglaise is a rich sauce, so it is best enjoyed in moderation. The high fat and sugar content contribute to its calorie density. Consider using lower-fat milk or a sugar substitute to reduce the calorie and fat content. Adjust portion sizes to suit individual dietary needs and preferences.

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FAQ

  • How do I know when the Crème Anglaise is done?

    The sauce is done when it is thick enough to coat the back of a spoon. To test, dip a spoon into the sauce and run your finger across the coated back of the spoon. If the line remains distinct and does not run back together, the sauce is ready.
  • My Crème Anglaise is too thin. How can I thicken it?

    If the sauce is too thin, return it to the saucepan and cook over low heat, stirring constantly, until it thickens further. Be careful not to overheat it, as this can cause the eggs to scramble.
  • My Crème Anglaise is lumpy. What did I do wrong?

    Lumps usually indicate that the eggs have scrambled due to overheating. Strain the sauce through a fine-mesh sieve to remove the lumps. If the sauce is still too lumpy, you may need to start over.
  • Can I make Crème Anglaise ahead of time?

    Yes, Crème Anglaise can be made ahead of time. Store it in an airtight container in the refrigerator for up to 3 days. Cover the surface of the sauce with plastic wrap to prevent a skin from forming.
  • Can I use extract instead of a vanilla bean?

    Yes, you can substitute 1-2 teaspoons of vanilla extract for the vanilla bean. Add the extract after the sauce has been cooked and strained.