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Creme Anglaise Recipe

  • 1 min read

Creme Anglaise originated in France. It is a popular sauce in France and it is often served as part of a traditional French meal. Creme Anglaise can be found in most grocery stores in the United States.

Creme Anglaise Recipe

Course: SidesDifficulty: Easy


Prep time


Cooking time





Creme Anglaise is a custard sauce that is made with milk, cream, egg yolks, and sugar. It is typically served warm or cold with desserts, such as ice cream, fruit, and pastries.


  • 1 cup whole milk

  • 1 cup heavy cream

  • 6 large egg yolks

  • 1/2 cup sugar

  • 1 vanilla bean, split lengthwise and scraped

  • In a medium saucepan, combine the milk, cream, egg yolks, sugar, and vanilla bean scrapings.
  • Heat over medium heat, stirring constantly, until the mixture thickens and coats the back of a spoon.
  • Do not let the mixture boil, or it will curdle.
  • Remove from the heat and strain into a bowl.
  • Cover and chill for at least 30 minutes before serving.


  • To prevent the custard from curdling, do not let it boil.
  • If the custard does curdle, you can try to save it by whisking in a few tablespoons of cold milk.
  • Creme Anglaise can be stored in the refrigerator for up to 3 days.
  • To reheat Creme Anglaise, simply warm it over low heat, stirring constantly, until it is heated through.
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