Quick answer: heat 1 cup of whole milk and 1 cup of heavy cream until steaming, whisk it gradually into 4 egg yolks beaten with ⅓ cup of sugar, and cook over low heat, stirring constantly, until the sauce coats the back of a spoon (170-175°F). Strain, add vanilla and chill.
Ingredients (about 2 cups)
- 1 cup (240 ml) whole milk
- 1 cup (240 ml) heavy cream
- 4 large egg yolks
- ⅓ cup (65 g) sugar
- 1½ tsp vanilla extract, or half a vanilla pod, split
How to make it
- Heat the milk and cream (with the vanilla pod, if using) until steaming.
- Whisk the yolks and sugar until pale.
- Whisk the hot liquid into the yolks a little at a time, then return everything to the pan.
- Cook over low heat, stirring constantly with a spatula, until it thickens enough to coat the back of a spoon. Do not let it boil.
- Strain into a bowl set over ice, stir in the vanilla extract and cool. Chill until needed.
How to tell when it is done
Dip a spoon and draw a finger across the back: the line should stay clear. With a thermometer, stop at 170-175°F.
Milk, cream or both
All milk gives a light sauce; all cream gives a very rich one. Half and half of each is a good balance.
Uses
- Poured around chocolate cake, bread pudding or fruit crumble
- Over fresh berries
- As the base for Bavarian cream
- Churned into vanilla ice cream
Related custards
Thicken it with starch and you have pastry cream; lighten pastry cream with whipped cream and you have diplomat cream.
Storage
Keep covered in the fridge and use within 3 days.
Frequently asked questions
What is crème anglaise?
A thin, pourable vanilla custard sauce made from milk or cream, egg yolks and sugar, gently cooked until it coats a spoon.
What temperature should crème anglaise reach?
About 170 to 175°F (77 to 80°C). Above about 180°F the yolks start to scramble.
How do I fix curdled crème anglaise?
Take it off the heat at once, strain it, and blend it briefly. Slightly grainy custard usually smooths out.
What is crème anglaise used for?
As a sauce for cakes, fruit and puddings, and as the base for ice cream and Bavarian cream.
