Best 14 Creme Anglaise I Recipes

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Crème anglaise, also known as custard sauce or English cream, is a decadent and versatile dessert sauce that can elevate any meal to a special occasion. Its velvety smooth texture and rich, creamy flavor make it an ideal accompaniment to a variety of dishes, including cakes, pies, fruits, and even savory dishes like roasted meats. Whether you're a seasoned chef or a home cook just starting out, this guide will provide you with everything you need to know to create the perfect crème anglaise. In this article, we will explore the history and origins of crème anglaise, delve into the various ingredients and techniques used to make it, and provide step-by-step instructions for creating a classic crème anglaise recipe. So, gather your ingredients, prepare your kitchen, and let's embark on a culinary journey to create this timeless and delicious dessert sauce.

Here are our top 14 tried and tested recipes!

CRèME ANGLAISE



Crème Anglaise image

An easy Crème Anglaise recipe.

Categories     Condiment/Spread     Sauce     Dairy     Egg     Dessert     Christmas     Thanksgiving     Valentine's Day     Vanilla     Chill     Bon Appétit     Kidney Friendly     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 1 cup

Number Of Ingredients 5

1/2 cup whole milk
1/2 cup whipping cream
1 2-inch piece vanilla bean, split
3 large egg yolks
3 tablespoons sugar

Steps:

  • Combine milk and cream in heavy medium saucepan. Scrape in seeds from vanilla bean; add bean. Bring milk mixture to simmer. Remove from heat.
  • Whisk egg yolks and sugar in medium bowl to blend. Gradually whisk hot milk mixture into yolk mixture. Return custard to saucepan. Stir over low heat until custard thickens and leaves path on back of spoon when finger is drawn across, about 5 minutes (do not boil). Strain sauce into bowl. Cover and chill. (Can be made 1 day ahead.)

CRèME ANGLAISE (CLASSIC VANILLA CUSTARD SAUCE)



Crème Anglaise (Classic Vanilla Custard Sauce) image

This crème anglaise recipe is a classic vanilla custard sauce, using milk instead of heavy cream. For drizzling over cake, fruit, ice cream, and more.

Provided by Danilo Alfaro

Categories     Dessert     Sauce     Ingredient

Time 20m

Yield 10

Number Of Ingredients 4

6 extra-large egg yolks
1/2 cup sugar
2 cups milk
1 1/2 teaspoon pure vanilla extract

Steps:

  • Drizzle over cakes, pies, fruit tarts, or ice cream and enjoy.

Nutrition Facts : Calories 113 kcal, Carbohydrate 13 g, Cholesterol 134 mg, Fiber 0 g, Protein 6 g, SaturatedFat 2 g, Sodium 67 mg, Sugar 13 g, Fat 4 g, ServingSize 2 ounces each (10 servings), UnsaturatedFat 0 g

CREME ANGLAISE I



Creme Anglaise I image

Spice with ground cinnamon or cloves, if desired.

Provided by sal

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes     Dessert Sauce Recipes

Time 20m

Yield 12

Number Of Ingredients 4

1 cup heavy cream
2 teaspoons vanilla extract
4 egg yolks
⅓ cup white sugar

Steps:

  • In a small, heavy saucepan, heat cream and vanilla until bubbles form at edges.
  • While cream is heating, whisk together egg yolks and sugar until smooth. Slowly pour 1/2 cup of hot milk mixture into egg yolks, whisking constantly. Gradually add egg yolk mixture back to remaining milk mixture, whisking constantly. Continue to cook, stirring constantly, until the mixture coats the back of a spoon.

Nutrition Facts : Calories 109.3 calories, Carbohydrate 6.3 g, Cholesterol 95.5 mg, Fat 8.8 g, Protein 1.3 g, SaturatedFat 5.1 g, Sodium 10.3 mg, Sugar 5.6 g

CREME ANGLAISE



Creme Anglaise image

Provided by Food Network

Categories     dessert

Time 1h

Yield 2 1/2 cups

Number Of Ingredients 5

4 egg yolks
3 tablespoons sugar
2 cups heavy cream
1 1/2 tablespoons sour cream
1 vanilla bean, split lengthwise

Steps:

  • In a medium mixing bowl, using a whip, whisk together the egg yolks and sugar until they are very pale yellow and smooth.
  • In a medium saucepan, bring to a boil the heavy cream, sour cream, and vanilla bean with its scrapings. Whisk about half into the egg yolk mixture until well combined, then pour back into the saucepan. Over medium heat, stirring constantly with a wooden spoon, cook until the mixture heavily coats the back of the spoon. Don't scramble the eggs.
  • Strain into a clean bowl and set the bowl over ice cubes and cold water until chilled, stirring occasionally. Refrigerate, covered, until needed.
  • Note: To make coffee Creme Anglaise, substitute 1/4 cup crushed coffee beans (with or without caffeine) for the vanilla bean. Bring to a boil and let steep in the cream mixture, covered for about 10 minutes. When well flavored, whisk into the egg yolks. then continue with recipe
  • To crush coffee beans, place in a plastic bag, close the bag, and heavily press a rolling pin over the beans. Do not grind the beans because this will darken the Creme Anglaise.

CREME ANGLAISE (VANILLA CUSTARD SAUCE)



Creme Anglaise (Vanilla Custard Sauce) image

Provided by Food Network

Categories     dessert

Yield 1 1/2 cups

Number Of Ingredients 5

2 cups whole milk
1/4 cup granulated sugar
1 vanilla bean, scraped
4 large egg yolks
2 tablespoons Jamaican rum

Steps:

  • In a 2-quart heavy saucepan bring 2 cups of the milk, 2 tablespoons of the sugar, and the scraped vanilla bean to a boil over medium heat.
  • In a large bowl, whisk together the egg yolks and remaining 2 tablespoons of sugar. Slowly pour 1 cup of the hot milk mixture, whisking constantly, into the egg yolk-sugar mixture. (Do not pour the entire yolk-sugar mixture into the boiling milk mixture, as it will curdle the eggs.) Whisk in the remaining milk. Pour the milk-yolk mixture into the saucepan and cook over medium heat, stirring constantly, until the mixture coats the back of a spoon. Do not boil.
  • Remove from the heat and stir in the rum. Strain the mixture through a fine wire sieve into a heat--proof bowl. Place the sauce in an ice bath. When cool, transfer the sauce to a bowl. Cover the surface with plastic wrap and chill in the refrigerator, until ready to use. Sauce will keep in the refrigerator for 4 to 5 days if well sealed.

CREME ANGLAISE



Creme Anglaise image

This lovely Creme Anglaise recipe can be found in "Martha Stewart's Cooking School." It's delicious atop a bowl of fresh berries for a summertime dessert.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Yield Makes about 3 1/2 cups

Number Of Ingredients 5

3 cups whole milk
1 1/2 cups sugar
1/4 teaspoon table salt
1 vanilla bean, split lengthwise
6 large egg yolks

Steps:

  • In a medium saucepan, combine milk, salt, and half the sugar (1/4 cup plus 2 tablespoons) over medium-high heat. Scrape vanilla bean seeds into pan, then add pod. Heat over medium just until mixture starts to bubble around the edge of the pan, about 2 minutes (do not let boil). Remove from heat; cover and let stand 30 minutes.
  • In a medium mixing bowl, whisk the egg yolks with remaining sugar (1/4 cup plus 2 tablespoons).
  • Use ladle to pour a small amount of the hot milk mixture into the egg mixture, then whisk to combine. (This is called tempering and prevents the eggs from curdling.) Add another ladle of milk mixture, and whisk to combine. Pour this mixture into remaining cream mixture in the pan. Cook over medium heat, stirring constantly, until custard is thick enough to coat the back of a spoon and registers 170 degrees on an instant-read thermometer, about 5 to 7 minutes.
  • Strain through a fine sieve into a medium bowl (to remove the vanilla pod and any cooked bits of egg) in an ice-water bath. Let stand until cold, stirring occasionally.

SIMPLE CREME ANGLAISE



Simple Creme Anglaise image

This recipe is so easy, it is fool proof....and doesn't make a gazillion amount of sauce. I was making my fruit crisp and didn't have any ice cream, so this was a perfect alternative. This light and creamy sauce is a perfect accompaniment with bread puddings, pudding cakes, crisps and cobblers.

Provided by Abby Girl

Categories     Dessert

Time 15m

Yield 1 cup, 4 serving(s)

Number Of Ingredients 4

1/3 cup sugar
1 large egg
1 teaspoon vanilla
3/4 cup 2% low-fat milk

Steps:

  • In a bowl, whisk together sugar, egg and vanilla.
  • In a small saucepan, heat the milk over medium heat until it is steaming. Gradually add a bit to the egg mixture, stir to combine, then add to the saucepan. (By adding a bit to the egg mixture first, it will help prevent getting scrambled eggs).
  • Stir over low heat, stirrig constantly, for 5 - 8 minutes or until slightly thickened. Do not boil.
  • Pour the sauce into a bowl. Place a piece of plastic wrap on the surface of the sauce. Chill.

Nutrition Facts : Calories 108.2, Fat 2.1, SaturatedFat 1, Cholesterol 50.2, Sodium 39.5, Carbohydrate 19.1, Sugar 19.1, Protein 3.1

CREME ANGLAISE



Creme Anglaise image

Silky and custardy, this classic creme anglaise is the just what our elegant Raspberry Floating Island needs for ultimate indulgence.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Yield Makes about 2 cups

Number Of Ingredients 4

2 cups milk
1/2 cup sugar
5 large egg yolks
1 teaspoon pure vanilla extract

Steps:

  • Prepare an ice bath; set aside. In a small saucepan, heat the milk over medium-high heat just until bubbles form around the edges and the milk starts to steam, about 4 minutes. Turn off heat.
  • In a medium bowl, whisk together sugar and egg yolks until pale and thick, about 2 minutes. Slowly add hot milk, whisking constantly. Strain mixture through a fine sieve back into pan.
  • Place pan over medium-low heat; cook, stirring constantly, until custard is thick enough to coat the back of a spoon and leaves a bulging mark when you run your finger through it, 10 to 12 minutes. Stir in vanilla, and transfer to a clean bowl. Place in ice bath to chill, stirring occasionally. Serve, or store in an airtight container in the refrigerator up to 3 days.

CRéME ANGLAISE



Créme Anglaise image

Provided by Dorie Greenspan

Categories     sauces and gravies, dessert

Time 10m

Yield About 2 1/2 cups

Number Of Ingredients 5

1 cup whole milk
1 cup heavy cream
2 plump, moist vanilla beans, split lengthwise, pulp scraped out
6 large egg yolks
1/2 cup sugar

Steps:

  • Bring milk, cream and vanilla bean pulp and pod to a boil. Cover pan, turn off heat and let rest for at least 10 minutes or for up to 1 hour.
  • Fill a large bowl with ice cubes, and set aside a smaller bowl that can hold finished cream.
  • Whisk yolks and sugar together in a heavy-bottomed saucepan. Whisking constantly, drizzle in one-quarter of the hot liquid. When yolks are warm, add the rest of the liquid in a steadier stream. Remove pod, return pan to medium heat and, whisking vigorously, cook cream until it thickens slightly, lightens in color and reaches 180 degrees. Alternatively, you can coat a wooden spoon with cream, then draw your finger across it; if cream doesn't run into the track you have created, it's done.
  • Immediately remove pan from heat, and allow cream to rest for a few minutes until it reaches 182 degrees. Strain cream into the small bowl, set bowl into ice bath, add cold water and, stirring frequently, cool completely. Cover cream and chill, if possible for 24 hours.

Nutrition Facts : @context http, Calories 214, UnsaturatedFat 6 grams, Carbohydrate 15 grams, Fat 15 grams, Protein 4 grams, SaturatedFat 9 grams, Sodium 31 milligrams, Sugar 15 grams

CRèME ANGLAISE



Crème Anglaise image

Categories     Sauce     Milk/Cream     Egg     Dessert     Chill     Bon Appétit     Kidney Friendly     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes about 2 cups

Number Of Ingredients 4

6 large egg yolks
2/3 cup sugar
2 cups half and half
1 vanilla bean, split lengthwise

Steps:

  • Whisk egg yolks and 2/3 cup sugar in medium bowl to blend. Place 2 cups half and half in heavy medium saucepan. Scrape in seeds from vanilla bean; add bean. Bring mixture to simmer over medium heat. Remove from heat. Gradually whisk hot half and half mixture into egg yolk mixture. Return mixture to saucepan. Stir over medium-low heat until custard thickens slightly and leaves path on back of spoon when finger is drawn across, about 12 minutes (do not boil). Discard vanilla bean. Cover and refrigerate until cold. (Can be prepared 1 day ahead; keep refrigerated.)

SIMPLE CREME ANGLAISE RECIPE



Simple Creme Anglaise Recipe image

This simple recipe will savour all of your sweet dishes. This is a perfect accompaniement to any desserts. Or pefectly scrumptious on its own.

Provided by mariamtherese

Time 20m

Yield Serves 12

Number Of Ingredients 0

Steps:

  • In a small, heavy saucepan, heat cream and vanilla until bubbles form at edges.
  • While cream is heating, whisk together egg yolks and sugar until smooth. Slowly pour 1/2 cup of hot milk mixture into egg yolks, whisking constantly. Gradually add egg yolk mixture back to remaining milk mixture, whisking constantly. Continue to cook, stirring constantly, until the mixture coats the back of a spoon.

CREME ANGLAISE II



Creme Anglaise II image

This creme anglaise is delicious especially when you use the vanilla bean to flavor. You can also use flavored liqueur to change the taste.

Provided by MESHEL

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes     Dessert Sauce Recipes

Time 25m

Yield 12

Number Of Ingredients 5

1 cup half-and-half cream
½ cup white sugar, divided
1 vanilla bean, halved lengthwise
4 egg yolks
2 tablespoons unsalted butter

Steps:

  • In a saucepan over medium heat, combine half-and-half, 1/4 cup sugar and vanilla bean.
  • In a bowl, whisk together egg yolks and remaining 1/4 cup sugar until smooth.
  • When cream mixture comes just to a boil, remove from heat and remove vanilla bean. Whisk a small amount of hot cream into the egg yolk mixture, then pour egg yolk mixture into remaining hot cream and whisk until smooth. Return to medium heat and cook, stirring, until mixture coats the back of a metal spoon. Remove from heat and stir in butter. Serve warm or cold.

Nutrition Facts : Calories 97.6 calories, Carbohydrate 10.6 g, Cholesterol 80.8 mg, Fat 5.7 g, Protein 1.5 g, SaturatedFat 3.2 g, Sodium 11.2 mg, Sugar 9.5 g

CREME ANGLAISE



Creme Anglaise image

Provided by Barbara Kafka

Categories     dessert

Time 25m

Yield 6 servings

Number Of Ingredients 5

3/4 cup milk
3/4 cup heavy cream
5 or 6 large egg yolks (see note)
1/4 cup sugar
1/4 teaspoon vanilla or 1 tablespoon liquor

Steps:

  • Combine milk and cream in a pan; bring to a boil.
  • Meanwhile, place the yolks and sugar in another pan and whisk until thick and ribbony.
  • Whisking constantly, slowly pour the boiling milk into the egg yolk mixture. Place over medium heat.
  • Cook, stirring the whole time with a wooden spoon, until thickened, about 4 minutes. Be certain to scrape bottom and sides of pan.
  • Remove from heat and continue to stir until mixture is cool enough so that you can put your finger in it and it feels neither hot nor cold. Stir in vanilla or liquor.
  • Serve at room temperature or refrigerate for up to 5 days. To refrigerate, cover with plastic wrap touching the surface. This prevents a skin from forming.

Nutrition Facts : @context http, Calories 204, UnsaturatedFat 6 grams, Carbohydrate 11 grams, Fat 16 grams, Protein 4 grams, SaturatedFat 9 grams, Sodium 32 milligrams, Sugar 11 grams

CREME ANGLAISE



Creme Anglaise image

Creme Anglaise is a classic dessert sauce, and will "class up" just about any dessert. It is not hard to make if you pay attention to it, and the rewards are worth it. You can serve this with the chocolate chiffon cake I posted, or with the Apple Charlottes or with just about anything.

Provided by P48422

Categories     Sauces

Time 36m

Yield 1 1/2 cups

Number Of Ingredients 5

5 large egg yolks
1 1/2 tablespoons brown sugar
1 pinch salt
13 ounces milk (1 1/2 c. tbl.)
vanilla bean

Steps:

  • Whisk together the yolks, sugar and salt until creamy.
  • Set aside.
  • Put the milk in a heavy bottomed pot.
  • Cut the vanilla bean in half and add to the milk.
  • Scald the milk.
  • Take a wet towel and make it into a ring on your worksurface.
  • Take a pan that your bowl will fit into and put 2 inches of water in the bottom and put it on the stove to heat to a boil.
  • Place the bowl with the yolks in the ring you made with the towel- this will hold the bowl in place while you whisk in the milk.
  • Slowly, slowly, ladle a little of the hot milk into the yolks, whisking constantly.
  • Add a little at a time, continuing to whisk the yolks.
  • As more and more of the milk is added, you can add more at a time.
  • This is"tempering" the yolks, or bringing them to the same temperature as the cream.
  • Do this to prevent the yolks from scrambling.
  • If your yolks scramble- start over.
  • So, slow and steady with the milk.
  • Once all of the milk is added, put the bowl on top of the pan with the boiling water and stir with a wooden spoon constantly until the custard starts to thicken and coats the back of the spoon.
  • DO NOT let it boil!
  • Take the custard off the heat immediately and cool in an ice bath.
  • Strain through a fine mesh strainer and refrigerate until ready to use.
  • It will keep for about a week in the refrigerator.
  • Variations: Chocolate Creme Anglais- mix 1/4 cup warm chocolate sauce into the cooled sauce.
  • Cinnamon Creme Anglais- add 1/4 teaspoons ground cinnamon and 1/2 stick of cinnamon to the milk before scalding.
  • Rum Creme Anglais- add 1 1/2 teaspoons dark rum to the cooled sauce.

Nutrition Facts : Calories 403.7, Fat 24.7, SaturatedFat 11.4, Cholesterol 736.3, Sodium 265.5, Carbohydrate 27.8, Sugar 13.6, Protein 17.7

Top 5 Crème Angélique Recipes and Techniques

Unlocking the delightful flavors of Crème Angélique lies in selecting the best preparation techniques. Here are some essential tips to ensure a smooth, flavorful, and visually appealing dessert every time:

  • 1. Quality Ingredients: The foundation of a great Crème Angélique lies in the quality of ingredients. Opt for fresh, flavorful apricots to achieve the vibrant flavors and the perfect texture.
  • 2. Patience: Mastering Crème Angélique requires a patient approach. The stewing process should be gradual and gentle, allowing the flavors to meld and the apricots to soften beautifully.
  • 3. Blending Techniques: Achieving a smooth and creamy texture is paramount. Utilize a high-quality blender or food processor to obtain a velvety and homogeneous mixture.
  • 4. Chilling and Serving: Chilling the Crème Angélique prior to serving is a key step. This enhances the flavors and textures, resulting in a refreshing and delightful dessert experience.
  • 5. Presentation and Accompaniments: The presentation of Crème Angélique plays a vital role in enticing your taste buds. Consider garnishing it with fresh berries, crumbled cookies, or a drizzle of caramel. It can be paired with various accompaniments such as sorbet, ice cream, or cake slices.

Conclusion: Embarking on a Culinary Journey

Exploring the world of Crème Angélique unveils a culinary journey filled with delectable flavors and textures. Embrace these techniques and tips to create an exquisite dessert that will leave a memorable and enjoyable experience for you and those you share it with.

Bon appétit!

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