Simple Creme Anglaise

Elevate your desserts with this luxurious and velvety *Simple Crème Anglaise*, a classic French custard sauce that's as versatile as it is elegant. Made with a rich blend of whole milk, heavy cream, egg yolks, and a touch of vanilla, this foolproof recipe comes together in just 20 minutes. Whether you’re drizzling it over fresh fruit, serving it alongside warm cakes, or pairing it with your favorite tarts, this sauce adds a decadent touch of creaminess to any dessert. The recipe includes step-by-step guidance to master tempering egg yolks and achieving the perfect silky texture, ensuring professional-quality results every time. Ideal for home bakers and dessert enthusiasts alike, this crème anglaise is a must-have in your culinary repertoire.

Nutriscore Rating: 48/100

Prep Time:10 mins

Cook Time:10 mins

Total Time:20 mins

Servings: 6

Ingredients

• 1 cup Whole milk
• 1 cup Heavy cream
• 4 large Egg yolks
• 1/3 cup Granulated sugar
• 1 bean or teaspoon Vanilla bean or vanilla extract

Directions

Step 1

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

Step 2

If using a vanilla bean, split it lengthwise and scrape out the seeds. Add both the seeds and the bean to the saucepan. If using vanilla extract, do not add it yet.

Step 3

Place the saucepan over medium heat and warm the mixture until it just begins to steam, but do not let it boil.

Step 4

While the milk and cream are heating, whisk together the egg yolks and sugar in a medium bowl until the mixture is pale and slightly thickened.

Step 5

Once the milk and cream mixture is hot, remove it from the heat. Gradually temper the egg yolk mixture by slowly drizzling in the hot milk mixture while whisking constantly to prevent curdling.

Step 6

Pour the tempered mixture back into the saucepan and return it to low heat.

Step 7

Cook the mixture gently, stirring constantly with a wooden spoon or heatproof spatula, until it thickens enough to coat the back of the spoon (about 175–180°F if using a thermometer). Do not let it boil.

Step 8

Remove the saucepan from the heat. If using vanilla extract, stir it in now.

Step 9

Strain the crème anglaise through a fine-mesh sieve into a clean bowl to remove any cooked egg bits or the vanilla bean.

Step 10

Allow the sauce to cool slightly, then cover and refrigerate until ready to use. Serve chilled or at room temperature.

Nutrition Facts

Serving size	(622.9g)

Amount per serving	% Daily Value*
Calories	1434.8

Total Fat 105.9g	0%
Saturated Fat 58.9g	0%
Polyunsaturated Fat 0.3g
Cholesterol 1007.3mg	0%
Sodium 204.6mg	0%
Total Carbohydrate 80.9g	0%
Dietary Fiber 0g	0%
Total Sugars 78.8g
Protein 18.8g	0%

Vitamin D 180.6IU	0%
Calcium 391.7mg	0%
Iron 1.8mg	0%
Potassium 441.9mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 70.5%

Protein: 5.6%

Carbs: 23.9%