Crème Anglaise

Crème anglaise is a classic French custard sauce made from milk (sometimes combined with cream), egg yolks, sugar and usually vanilla. It is gently heated while being stirred until the yolks thicken the liquid to a smooth, pourable consistency. Unlike pastry cream, crème anglaise is not thickened with starch.

How to prepare crème anglaise

1. Heat the milk and vanilla until steaming but not boiling.
2. Whisk the egg yolks and sugar until combined.
3. Gradually whisk some of the hot milk into the yolks to temper them.
4. Return the mixture to the pan and cook gently, stirring constantly with a spatula.
5. Cook until the custard coats the back of a spoon, commonly around 82–84°C, while avoiding curdling.
6. Strain immediately and cool promptly if it is not being served warm.

Uses in pastry and desserts

Crème anglaise is served with chocolate fondant, fruit desserts, île flottante and bread pudding. It is also used as a base for ice cream and as a component in preparations such as Bavarian cream.

Crème anglaise versus crème pâtissière

Crème anglaise is a pourable custard thickened by egg yolks alone. Crème pâtissière (pastry cream) contains starch and is cooked to a much thicker consistency suitable for filling éclairs, tarts and mille-feuille.

Temperature and food safety

Egg-yolk custards are sensitive to heat: excessive temperature can cause curdling, while insufficient control can create food-safety risks. Use pasteurized eggs where appropriate, follow the applicable food-safety requirements, and cool and refrigerate the custard promptly when it is not being served immediately.

Chef’s tip: Stir continuously and use a thermometer rather than relying only on appearance. Strain into a cool container to stop residual heat from continuing to cook the custard.

Key distinction: Crème anglaise is a thin, starch-free custard sauce; crème pâtissière is a thicker, starch-based pastry filling.