Classic Creme Anglaise

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Creme Anglaise (English Cream) is a light pourable custard most traditionally flavored with vanilla. We are sure you have had some version of Creme Anglaise at some restaurant with dessert. It is usually served warm or cold in some kind of saucer. People are usually intimidated by simple classic recipes like this (maybe it’s the French name), but we are here to show you how easy it actually is.

What desserts go with Creme Anglaise?

Traditionally it is served alongside a warm slice of apple pie or drizzled over a bowl of fresh fruit. There are some places that even serve this as a drinking custard during holidays. We like it as a light dipping sauce for our Beignets.

How long can Creme Anglaise be stored?

After it has cooled Creme Anglaise can be stored for up to 4 days covered in the fridge. You can serve it cold from the fridge or easily warm it up over very low heat while continuously stirring (we don’t want to scramble the eggs).

Here is how to make Creme Anglaise

The only advice you really need here is to use a thermometer (it is your best friend for things like this). The second is going low and slow. Heating the mixture too fast on too high of a heat will most likely scramble the eggs.

Split open your vanilla pod, and using a knife scrape the seeds.

Into a medium-sized pan over medium heat add milk + cream + half of your sugar + vanilla pod and seeds (if you are using vanilla extract do not use it at this stage). Start warming the mixture, take it off the heat when you see it just about to come to a boil.

Let sit for 5 min while we prepare the eggs.

In a medium-sized bowl whisk the egg yolks with the remaining sugar (If you did not use a vanilla pod, this is the time to add in your vanilla extract.). Whisk well, the egg yolk mixture should visually lighten in color.

Tempering your eggs

When your milk and cream mixture has sat for 5 minutes, begin to temper the eggs. To do this, add ½ cup of the warm milk and cream in a steady stream into the egg mixture while whisking. Continue adding ½ at a time while you whisk until about ⅓ of your milk and cream mixture remains.

Strain your tempered egg mixture back into your milk and cream mixture, place back onto low heat.

Using a wooden spoon gently mix your mixture until it reaches 81°C. Test by dipping your wooden spoon into the Creme Anglaise, draw a line with your finger on the back of the spoon. If the line holds its shape you are done, if not cook it just a bit longer. Be very careful here, the eggs can easily scramble, we don’t usually like to take it past 81°C, the consistency should still be very pourable yet slightly thickened.

Finally, strain your mixture into a bowl. For Nutella Creme Anglaise, split your mixture into two separate bowls. While the mixture is still warm whisk in 2 tbsp of Nutella spread into one of them. Allow the Creme Anglaise to cool and store in the fridge for up to 4 days in a sealed container.

Creme Anglaise
Creme Anglaise
Creme Anglaise

 If you make this Creme Anglaise let us know! Leave a comment, rate it, and don’t forget to tag a photo #thetablediaries on Instagram. We love seeing all the recipes you and your family enjoy.

Classic Creme Anglaise

Cook Time 20 mins

Ingredients

  • 1 cup milk
  • 1 cup heavy cream 35%fat
  • 1 vanilla pod or 1.5 good vanilla extract
  • 60 grams sugar split in half
  • 3 egg yolks

Instructions

  • Split open your vanilla pod, and using a knife scrape the seeds.
  • Into a medium-size pan over medium heat add milk + cream + half of your sugar + vanilla pod and seeds (if you are using vanilla extract do not use it at this stage). Warm the mixture, take it off the heat when you see it about to come to a boil.
  • Let sit for 5 min while we prepare the eggs.
  • In a medium-sized bowl whisk the egg yolks with the remaining sugar (If you did not use a vanilla pod, this is the time to add in your vanilla extract.). Whisk well, it should be lighter in color.
  • When your milk and cream mixture has sat for 5 minutes, begin to temper the eggs. To do this, add ½ cup of the warm milk and cream in a steady stream into the egg mixture while whisking. Continue adding ½ at a time while you whisk until about ⅓ of your milk and cream mixture remains.
  • Strain your tempered egg mixture back into your milk and cream mixture, place back onto low heat.
  • Using a wooden spoon gently mix your mixture until it reaches 81°C. Test by dipping your wooden spoon into the Creme Anglaise, draw a line with your finger on the back of the spoon. If the line holds its shape you are done, if not cook it just a bit longer.
  • Finally, strain your mixture into a bowl. Allow to cool, place in the fridge for up to 4 days. You can serve this cold or gently warm up the mixture over very low heat while constantly stirring.

Notes

To make Nutella Creme Anglaise, while the mixture is a warm spoon in 4 tbsp of Nutella, and whisk.
We like to serve both so split your vanilla Creme Anglaise in half, Keep the vanilla as is, add 2 tbsp of Nutella to the second bowl and whisk well. 

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