Crème Anglaise is the epitome of indulgence in a bowl, its silky smooth texture and rich vanilla flavor making it a timeless companion for a wide range of desserts. Whether drizzled over a slice of cake or served alongside fresh berries, this French classic never disappoints.
Not only is crème anglaise a staple in French cuisine, but it’s also incredibly versatile. You can adjust its consistency by either serving it as a thick sauce or making it lighter for a more delicate pour. It’s perfect for transforming any dessert into a luxurious experience.
Full Recipe:
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2 cups whole milk
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1 vanilla bean or 1 tablespoon vanilla extract
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5 large egg yolks
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1/2 cup granulated sugar
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1 tablespoon cornstarch (optional, for thickening)
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A pinch of salt
Directions:
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In a medium saucepan, heat the milk and vanilla over medium heat until it begins to simmer. If using a vanilla bean, split it open and scrape the seeds into the milk, adding the pod as well.
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In a separate bowl, whisk together the egg yolks, sugar, and cornstarch (if using), until the mixture is smooth and pale.
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Gradually pour a small amount of the hot milk into the egg yolk mixture, whisking constantly to temper the yolks.
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Slowly pour the egg mixture back into the saucepan with the remaining milk, whisking constantly.
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Cook the custard over low to medium heat, stirring constantly, until it thickens and reaches a temperature of about 170°F (77°C).
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Once thickened, remove from heat and strain through a fine mesh sieve to remove any cooked egg bits.
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If you used a vanilla bean, remove the pod from the custard.
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Let cool slightly before serving or refrigerating. The custard will continue to thicken as it cools.
Prep Time: 10 minutes | Cooking Time: 15 minutes | Total Time: 25 minutes
Kcal: 150 kcal | Servings: 4 servings
Classic French Vanilla Custard (Crème Anglaise)
Crème Anglaise, or classic French vanilla custard, is a delightful, smooth, and luxurious dessert sauce that is the hallmark of fine French cooking. Unlike thickened custards that hold their shape, this particular version is a pouring custard, perfect for drizzling over cakes, pies, crumbles, or fresh fruits. Made with just a handful of ingredients—eggs, milk, cream, sugar, and vanilla—it showcases the beauty of simplicity, turning humble ingredients into a rich, velvety sauce.
The Beauty of Homemade Custard
There’s something truly special about making custard from scratch. The process of slowly infusing the milk with vanilla and then combining it with egg yolks creates an ethereal texture that you simply can’t replicate with store-bought versions. Many people are accustomed to the thick, overly sweet, and artificial taste of pre-made custards, but homemade crème anglaise offers a completely different experience. The flavors are naturally rich, the consistency perfectly smooth, and the vanilla aroma is far more pronounced.
The beauty of crème anglaise lies in its versatility. Whether served as a topping for a decadent dessert, a side accompaniment for a comforting pudding, or as the base of a more complex dessert like a trifle, this custard can elevate virtually any sweet dish. It’s a recipe worth mastering in your kitchen, as it provides a foundational skill for making a wide variety of French-inspired desserts.
The Role of Vanilla in Crème Anglaise
Vanilla is the heart and soul of this custard. Traditionally, the custard is infused with a vanilla bean, which is scraped and simmered in the milk and cream. The natural vanilla flavor adds depth and elegance to the custard, giving it a floral, warm sweetness that artificial vanilla extracts can’t replicate. If you’re unable to find vanilla beans, you can always substitute them with vanilla extract, though the results may not be as rich in flavor.
Vanilla beans are an investment, but they are well worth it for their unmatched flavor. Once you use the seeds, don’t discard the pod! You can place it in a jar of sugar to infuse vanilla into your sugar, creating a homemade vanilla-scented sweetener perfect for baking or sprinkling over oatmeal. This allows you to get the most out of your vanilla beans.
Techniques for a Perfect Crème Anglaise
Making crème anglaise may sound intimidating to some, but it’s surprisingly simple once you understand the technique. The key is to gently heat the milk and cream mixture while carefully whisking the egg yolks and sugar together. It’s important to temper the egg mixture by slowly incorporating the hot milk, ensuring the yolks don’t cook too quickly, which can result in a scrambled texture. Once combined, the custard is returned to the stove and simmered gently, stirred constantly, until it thickens enough to coat the back of a spoon.
The custard should never be boiled, as high heat will cause the eggs to curdle. Patience is essential here, and a thermometer can be helpful to monitor the temperature. Once it’s reached the desired thickness, the custard should be removed from the heat immediately to prevent overcooking. Some cooks like to strain the custard through a fine sieve to ensure a silky-smooth texture, removing any bits of cooked egg or vanilla pod that might have been left behind.
How to Serve Crème Anglaise
The most common use for crème anglaise is as a sauce to pour over other desserts. Its smooth, creamy texture makes it the perfect pairing with a wide variety of treats, from classic bread and butter pudding to fruit tarts, chocolate cakes, or even fresh berries. A drizzle of crème anglaise can take a simple bowl of fruit salad to the next level, transforming it into a sophisticated and indulgent dessert.
Crème anglaise also serves as a base for many more complex desserts. It’s commonly used in trifles, where layers of sponge cake, fruit, and whipped cream are soaked in custard to create a rich, multi-layered treat. It can also be used as a filling for pastries, éclairs, and tarts, where it serves as a smooth and flavorful contrast to crisp pastry.
For an elegant presentation at a dinner party, crème anglaise can be served in small cups or poured over a slice of moist cake, like a traditional apple or pear cake. If you’re looking for a more decadent treat, pair the custard with a warm piece of bread pudding for a comforting, melt-in-your-mouth experience.
Storage and Shelf Life
One of the great advantages of crème anglaise is that it can be made ahead of time and stored in the fridge. After cooking, simply let the custard cool, cover it, and refrigerate for up to three days. The custard will thicken slightly more as it cools, but you can easily loosen it by gently reheating it over low heat. Be sure to stir constantly to avoid curdling.
Crème anglaise should not be frozen, as the texture can break down when thawed, resulting in an unpleasant consistency. It’s best enjoyed fresh or within a few days of making it.
The Versatility of Crème Anglaise
Beyond its use as a sauce, crème anglaise can be incorporated into a variety of other desserts. For example, it can be transformed into a rich ice cream base, as it contains the necessary eggs and cream to form a smooth, creamy texture once frozen. This ice cream, also known as French-style ice cream, has a more custard-like texture compared to American-style ice creams that use a simpler base of cream and sugar.
Another fun use for crème anglaise is as a filling for cakes and pastries. It can be piped into profiteroles or éclairs for a more decadent treat. You could also use it as a filling for fruit tarts, where its rich flavor complements the sweetness of the fruit and provides a creamy base to support the crisp pastry.
Conclusion
Homemade crème anglaise is one of those classic French recipes that every home cook should master. It’s a versatile, elegant, and indulgent sauce that can elevate nearly any dessert. Whether you’re pairing it with a simple cake or using it as a base for more elaborate desserts, it’s sure to impress with its rich flavor and smooth texture.
While the process may take a little time and patience, the results are well worth the effort. You’ll be rewarded with a dessert sauce that is far superior to anything you can buy in a store. Once you’ve tasted the richness of real crème anglaise, you’ll never want to go back to pre-made versions again. So, gather your ingredients, whip up this creamy custard, and start experimenting with all the ways you can incorporate it into your favorite desserts!