Classic Crème Anglaise

Welcome to my blog! Today, I’m excited to share with you my recipe for Classic Crème Anglaise. This delightful custard is not only delicious but also incredibly easy to make. Whether you’re topping cakes or enjoying it with fresh berries, this recipe is sure to become a favorite in your kitchen. Let’s dive in!

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1. Why You’ll Love This Recipe

Get ready to fall in love with this Classic Crème Anglaise! Here’s why:

  • It’s rich and creamy, with a perfect balance of sweetness.
  • The recipe is simple and straightforward, requiring just a few basic ingredients.
  • Versatile: Use it as a topping for cakes, desserts, or simply enjoy it on its own with fresh fruit.
  • Can be made ahead of time and stored for convenience.
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2.Ingredients to make the Classic Crème Anglaise

Here’s what you’ll need:

  • 2 egg yolks: Rich and creamy, these yolks give our custard its luxurious texture.
  • 1/4 cup sugar: Balances the richness with just the right amount of sweetness.
  • 1 cup whole milk: Provides the creamy base for our custard, ensuring a luscious texture.
  • Vanilla from 1 vanilla bean or 1 tsp vanilla extract: Infuses the custard with warm, aromatic flavor, making it truly irresistible.

These simple ingredients come together to create a classic custard that’s both decadent and delightful.

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3. How to Make

Let’s whip up this delicious custard:

  1. In a bowl, whisk together the egg yolks and sugar until the sugar dissolves, and the mixture becomes pale yellow and foamy.
  2. In a small saucepan, heat the milk with the vanilla over medium heat until it simmers. Be careful not to boil the milk.
  3. Slowly pour half of the warm milk into the egg mixture while whisking continuously. Then add the remaining milk and whisk again.
  4. Pour the mixture back into the saucepan and cook over low heat, stirring constantly with a spatula, until it thickens and coats the back of a spoon (about 5 minutes).
  5. Strain the custard into a jar or container to remove any lumps. Cover and chill in the refrigerator. It can be stored for 3-4 days.

4. Variations

Here are some creative ways to customize your Crème Anglaise:

  • Add a splash of your favorite liqueur, such as Grand Marnier or Amaretto, for an extra layer of flavor.
  • Experiment with different extracts like almond or coconut for a unique twist.
  • For a richer texture, substitute heavy cream for some or all of the milk.

Are you looking for more pudding recipe’s? Check out my Caramel Croissant Bread Pudding. Also who doesn’t love Pinterest?

5. Storage

Store your Crème Anglaise in a sealed container in the refrigerator for up to 3-4 days. Be sure to give it a good stir before serving if it separates slightly.

6. What’s the best way to avoid curdling?

The crux of making creme anglaise is cooking the sauce just enough, but not too much, as there is a fine line between a thick and decadent sauce and sweet creamy scrambled eggs. Since there’s nothing worse than putting in the time and effort to prepare a recipe than having it go south, this simple creme anglaise recipe has your back.Follow these tips to ensure your custard stays smooth and silky:

  • Temper the eggs: When adding the hot milk to the egg mixture, do it gradually while whisking continuously. This process, known as tempering, helps bring the eggs up to temperature slowly, preventing them from scrambling.
  • Low heat: Cook the custard over low heat, stirring constantly with a spatula. This gentle cooking method allows the custard to thicken gradually without overheating and curdling.
  • Strain the mixture: After cooking, strain the custard through a fine-mesh sieve to remove any lumps or bits of cooked egg. This extra step ensures a velvety-smooth texture.

By following these steps, you can enjoy a perfectly smooth and creamy Crème Anglaise every time, without the worry of curdling.

7. Top Tip for making Classic Crème Anglaise

Chill your custard quickly: After cooking and straining your custard, place the container in an ice bath to rapidly cool it down. This helps prevent overcooking and maintains the custard’s creamy consistency. Once cooled, transfer it to the refrigerator to chill completely before serving. This method ensures a velvety-smooth texture and locks in the delicate flavors of the custard for a truly decadent experience.

There you have it! Classic Crème Anglaise made easy. I hope you enjoy making and savoring this delicious treat as much as I do. Happy cooking!

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Classic Crème Anglaise

This delightful custard is not only delicious but also incredibly easy to make. Whether you're topping cakes or enjoying it with fresh berries, this recipe is sure to become a favorite in your kitchen. Let's dive in!
Course Dessert
Servings 1 cup


  • 2 egg yolks
  • 1/4 sugar
  • 1 cup whole milk
  • Vanilla from 1 vanilla bean or 1 tsp vanilla extract


  • In a bowl add the egg yolks and sugar. Whisk them vigorously together until sugar dissolves and eggs turn pale yellow and foamy.
  • In a small sauce pan add the milk with the vanilla. Bring it to a simmer over medium heat. Do not boil the milk.
  • Add half of the milk to the egg mixture and continue to whisk. Add the other half and whisk again. Pour the mixture back into the pan.
  • Stir the custard over low heat using a spatula until it thickens and leaves path on back of spoon when finger is drawn across, about 5 minutes.
  • Strain sauce into a jar or other container. Cover and chill. It can stay in the refrigerator for 3-4 days.


Tried this recipe?Mention @uncomplicatedchef or tag #uncomplicatedchef!

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