Crème Anglaise
Crème anglaise, frequently referred to by the generic term custard in English, is the most common and versatile dessert sauce, being used as an accompaniment, or as a base for additional treatment, in numerous desserts in the cuisines of countries throughout the world. It's easy to make and can be flavored in a variety of ways.
Ingredients
- 1⅓ cups (315 ml) milk
- 4 egg yolks
- 3 oz (85 g) white granulated sugar
- Flavoring (typically a vanilla bean or 1 teaspoon of vanilla extract)
Ingredients for 10 servings (480 g) · the original recipe
Method
- 1
Bring the milk and flavoring to a simmer in a medium saucepan. If using a vanilla bean, cut it lengthwise and add to the milk. After a short time and before the milk simmers, scrape the seeds from the inside of the beans and dispose of the husks.
Stovetop - 2
Meanwhile, whisk the egg yolks and sugar thoroughly. The mixture should be pale yellow.
- 3
When the milk simmers, remove from heat and slowly pour about half of it into the egg mixture, mixing continuously. Pour the egg/milk mixture back into the saucepan with the remaining milk, stirring continuously, and return the saucepan to the stove.
Stovetop - 4
Cook for a short time over medium heat, stirring continuously. Be careful to scrape the sides and corners regularly, and do not let the mixture boil.
Stovetop - 5
Test for readiness by dipping a spatula into it and running your finger over the coated spatula. The crème is done when it is thick enough that the trail wiped away by your finger remains.
- 6
Remove the saucepan from heat and strain it through a metal strainer into another bowl. Stir it continuously for another two minutes, cooling it.
Stovetop - 7
To complete cooling quickly, place the bowl in a larger bowl of ice and stir the crème until cool. If you have more time, you can place the bowl in the freezer, stirring periodically until it's cool. If you don't use one of these methods, a skin will form on top of the creme.
Recipe from Wikibooks Cookbook, written by Wikibooks contributors. Used under the CC BY-SA 4.0 licence; the ingredient list and method on this page are taken from that page and edited (its notes, tips and variations are not reproduced), and are available under the same licence. The macros, equipment tags and scaling are Ma Kitchen’s own and are not the source’s figures. Ma Kitchen is not affiliated with or endorsed by Wikibooks Cookbook. Copied on 2026-11-12.
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