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Classic Crème Anglaise Sauce

25 min 8 servings Medium
Crème anglaise is a classic French dessert sauce known for its luxuriously smooth and creamy texture. This sauce is perfect for adding a touch of elegance to a wide range of desserts, from fresh fruit to decadent cakes. Our version of crème anglaise is carefully balanced to enhance, rather than overpower, the desserts it accompanies. It's ideal for those who appreciate subtlety and sophistication in their culinary creations. Whether you're an experienced chef or a home cook looking to impress, this recipe offers straightforward instructions to help you achieve a perfectly velvety sauce every time.

Instructions

1

Heat the milk and vanilla

In a medium saucepan, combine the milk and vanilla extract. Heat over medium-low until it just begins to steam, but do not boil.

Pro tip: Use a heavy-bottomed saucepan to distribute heat evenly.

2

Whisk egg yolks and sugar

In a separate bowl, whisk together the egg yolks and sugar until the mixture is pale and slightly thickened.

Pro tip: This step is essential for achieving a smooth texture.

3

Temper the egg mixture

Slowly pour a small amount of the hot milk into the egg mixture, whisking constantly to prevent curdling.

Pro tip: Tempering helps prevent the eggs from cooking too quickly.

4

Combine and cook the sauce

Return the tempered egg mixture to the saucepan with the remaining milk. Cook over low heat, stirring constantly, until the sauce thickens and coats the back of a spoon, about 5-8 minutes.

Pro tip: Do not let the sauce boil, as this will cause it to curdle.

5

Strain the sauce

Immediately strain the sauce through a fine-mesh sieve into a clean bowl to remove any cooked egg bits.

Pro tip: Straining ensures the smoothest possible texture.

6

Cool and serve

Let the sauce cool to room temperature, stirring occasionally. Serve warm or refrigerate for up to 3 days.

Pro tip: Stirring occasionally while cooling prevents a skin from forming.

💡

Tips & Tricks

  • Use a heavy-bottomed saucepan to prevent scorching.
  • Stir constantly to avoid curdling.
  • Strain the sauce for the smoothest texture.

Frequently Asked Questions

What is crème anglaise sauce?

Crème anglaise is a creamy French sauce made from milk, sugar, egg yolks, and vanilla, typically used as a dessert topping.

How do I prevent crème anglaise from curdling?

To prevent curdling, cook over low heat and stir constantly. Avoid boiling, and temper the egg mixture before combining with hot milk.

Can I make crème anglaise ahead of time?

Yes, you can make crème anglaise up to 3 days in advance. Store it in the refrigerator and reheat gently before serving.

How many calories are in crème anglaise sauce?

One serving of crème anglaise sauce contains approximately 150 calories.

What desserts pair well with crème anglaise?

Crème anglaise pairs well with desserts like apple pie, chocolate cake, and ice cream.

Serving Suggestions

Serve crème anglaise warm or chilled, depending on your preference. Pair it with desserts like warm apple pie, molten chocolate cake, or even a simple scoop of ice cream for an elevated experience. Crème anglaise can be made ahead and stored in the refrigerator for up to 3 days. Simply reheat gently over low heat, stirring constantly, until it reaches your desired temperature.

Nutrition per serving

150

Calories

3g

Protein

6g

Fat

20g

Carbs

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