JojoM

Classic vanilla crème anglaise made with milk, egg yolks and sugar—a silky French pouring custard for cakes, tarts, poached fruit and plated desserts.
There’s nothing quite like a perfectly made crème anglaise—smooth, glossy, lightly sweet and fragrant with real vanilla. This classic French pouring custard instantly elevates cakes, tarts, plated desserts and even simple fresh fruit 🍓. With just a handful of ingredients, it creates a luxurious sauce that feels restaurant-worthy yet comes together in minutes.
This version focuses on precision and technique—gentle heat, constant stirring and a careful cook to 80–82°C. The result is a custard that pours like silk, without curdling or becoming overly thick. It’s also a fantastic make-ahead component for home bakers who love building desserts in stages.
Once chilled, the sauce develops a beautiful light body, perfect for drizzling over pound cake, spooning over poached fruit, or pairing with chocolate desserts for contrast 🍫.
Crème anglaise is incredibly versatile. Try it with:
It’s also the foundation for many other pastry creams, ice creams and Bavarian creams—an essential in every baker’s repertoire.
A flawless crème anglaise relies on three things:
Follow the temperature cues and you’ll get that classic coating texture every time!
This recipe keeps things simple with:
Few ingredients—big payoff.
Start by whisking the yolks and sugar until pale. Gently warm the milk, then temper it into the yolk mixture before cooking everything together slowly. When the custard coats the spatula and reaches 80°C, it’s done. Strain, chill and enjoy!
This sauce firms slightly as it chills, developing the perfect pouring consistency without becoming overly thick.
Try pairing it with:
It complements almost everything—and makes even simple desserts taste luxurious.
Can I make crème anglaise in advance?
Absolutely! It keeps beautifully for up to 3 days when chilled properly. Press cling film directly on the surface to prevent a skin from forming. If it thickens too much, whisk in a splash of milk before serving.
This silky vanilla crème anglaise is a true French classic—simple, elegant, and endlessly useful. Whether poured warm over cake or served chilled with fresh fruit, it brings a professional touch to any dessert you pair it with. Enjoy the smoothest custard sauce you’ll ever make!
Classic vanilla crème anglaise made with milk, egg yolks and sugar—a silky French pouring custard for cakes, tarts, poached fruit and plated desserts.

Cook gently and never let the custard boil—aim for 80–82°C for a silky texture.
Stir constantly with a spatula, scraping the bottom and corners of the pan to prevent sticking.
Strain immediately after cooking, then chill quickly over an ice bath for the smoothest result.
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Whisk egg yolks and sugar until pale.
Heat the milk until steaming, then temper the yolk mixture while whisking.
Return to the saucepan and cook to 80°C (175°F), stirring constantly.
Strain immediately and cool over an ice bath.
Chill fully before serving.
8/30/2025
Used it for poached pears—delicious. Will try infusing a vanilla pod next time!
6/21/2025
Temperature cue was spot on. Coated the spoon beautifully.
4/8/2025
Perfect texture—light, silky and not too sweet. Served it with pound cake and berries.
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Serving Size: About 60 ml
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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