I’m sharing a luxuriously smooth and velvety vanilla custard sauce—classic crème anglaise—that pairs beautifully with cakes, fruits, puddings, or soufflés. It’s rich, pourable, and made from simple ingredients.
Why I’ll Love This Recipe
I love how this crème anglaise achieves deep vanilla flavor with a silky texture using basic kitchen staples. I can make it ahead, cool it until silky, and serve it warm or chilled as needed. The elegance of homemade custard elevates any dessert—I find it both versatile and indulgent.
ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
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Whole milk
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Heavy cream
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Egg yolks
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Granulated sugar
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Vanilla bean (or vanilla extract)
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Salt pinch (optional for depth)
directions
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I gently heat a mixture of milk and cream (with scraped vanilla bean seeds and pod, or vanilla extract) until steaming—just below boiling.
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Meanwhile, I whisk egg yolks with sugar until light and pale.
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I temper the egg yolks by gradually whisking in a small amount of the hot dairy, then add the mixture back to the saucepan.
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Over low heat, I stir continuously until the custard thickens to nappé (about 82–85 °C / 180–185 °F) and coats the back of a spoon.
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I immediately strain the sauce through a fine mesh to remove any bits.
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I press plastic wrap directly onto the surface and refrigerate until cool to prevent a skin from forming.
Servings and timing
This recipe yields about 2 to 4 cups of crème anglaise (often enough for 6–8 servings or more depending on portion size). Prep time is roughly 5–10 minutes, cooking about 10–15 minutes, and chilling about 2 hours. I can serve it warm right after cooking, or chilled when fully cooled.
Variations
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I sometimes stir in a tablespoon of bourbon, rum, or coffee liqueur for an extra flavor layer.
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For citrus notes I add lemon or lime zest to the milk as it heats.
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I’ve experimented with a chocolate version by dissolving a bit of cocoa powder or chopped chocolate into the milk base.
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To make it extra foolproof, especially for beginners, I occasionally include a small amount of cornstarch for stability and smoothness.
storage/reheating
I cool the custard completely, press plastic wrap on top to avoid skin, and store it in an airtight container in the fridge. It keeps well for 2–5 days, depending on recipe version.
I don’t recommend freezing crème anglaise—it tends to separate or become grainy upon thawing.
To reheat, I gently warm it over a bain‑marie or in a small saucepan over very low heat while stirring constantly to prevent curdling.
FAQs
What’s the difference between crème anglaise and custard?
I see crème anglaise as a pouring custard, thinner than pastry cream, made from milk, egg yolks, sugar, and vanilla. It doesn’t set like thicker custards—think sauce, not filling.
Can I use vanilla extract instead of a vanilla bean?
Absolutely—I often substitute 1 tsp high‑quality vanilla extract or paste if I don’t have a vanilla bean. It still gives lovely flavor without the specks.
Why did my custard get grainy or curdled?
If the temperature gets too high or stirring is inconsistent, the eggs can scramble—avoid overheating and stir gently but constantly. I sometimes rescue grainy custard by blending and straining it.
Can I make this in advance?
Yes—I often make it a day before serving. Stored well in the fridge (with plastic wrap pressed on top) it remains smooth for several days—but it’s best fresh as texture may change over time.
Do I serve the sauce hot or cold?
I enjoy it warm poured over desserts like cake or bread pudding, but I also serve it chilled—where it thickens slightly and tastes decadently rich. Both are lovely options.
Conclusion
I find The Flavor Bender’s crème anglaise recipe elegantly simple yet deeply satisfying—each spoonful brings silky texture and intense vanilla flavor. Whether poured warm over chocolate cake or chilled alongside fresh berries, this custard transforms any dessert into something special. I hope I feel inspired to make it again soon—and maybe experiment with some of the variations!
Print
The Best Vanilla Crème Anglaise
- Total Time: approx. 20 minutes + chilling time
- Yield: about 4 servings
Description
A silky-smooth, luxuriously creamy vanilla custard sauce — perfect for drizzling over cakes, puddings, fruits, or desserts with an elegant touch.
Ingredients
2 cups (480 ml) whole milk
1 cup (240 ml) heavy cream
6 large egg yolks
½ cup (100 g) granulated sugar
1 vanilla bean, split and seeds scraped (or 1½ tsp pure vanilla extract)
Pinch of fine salt
Instructions
In a medium saucepan, combine milk, cream, vanilla bean pod and seeds (or vanilla extract with a bit later), and salt. Heat over medium until just simmering; remove from heat and let infuse for 10 minutes.
In a separate bowl, whisk together egg yolks and sugar until pale and slightly thickened.
Slowly whisk the warm milk mixture into the yolks in a steady stream (tempering), stirring constantly.
Pour back into saucepan and cook over low heat, stirring continuously with a wooden spoon or silicone spatula, scraping the bottom, until the custard thickens enough to coat the back of the spoon (about 170–175 °F / 77–80 °C), about 5–8 minutes. Do not let it boil.
Strain the custard through a fine-mesh sieve into a clean bowl to remove the vanilla pod and any curdled bits.
If using vanilla extract, stir it in now.
Allow to cool; cover surface with plastic wrap to prevent skin forming, and refrigerate until well chilled.
Once chilled, gently whisk before serving. Use to top desserts like bread pudding, chocolate cake, fruit compote, or pour over berries.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Dessert
