Creme Anglaise Vanilla Custard Sauce

Creme Anglaise, which literally translates to ‘English Cream,’ was one of my favorite childhood desserts. Thinner than custard, this vanilla custard sauce has a pouring consistency as it contains no flour or cornstarch. The ingredients are simple, and with the help of the steps and tips outlined below, you’ll master this recipe in no time. I like to serve my creme anglaise with fruit and Jell-O for a simple dessert, add it to a homemade trifle, or serve it warm over apple crumble for an effortless holiday dessert. A few other easy desserts you will love are my date dessert, lemon posset, lemon curd, and mango dessert.

Why you’ll love this recipe

Perfect for all seasons - Crème anglaise can be served chilled or warm, making it the perfect dessert sauce all year round. Great way to use egg yolks - Every time I make a meringue, macarons, or pavlova, and have tons of egg yolks left over, I use them to make this recipe. Numerous pairing options - There are many ways to use this vanilla custard sauce. I shared a few of my favorites earlier, but a few other uses are on a souffle, poured over a spiced cake, or drizzled on some poached seasonal fruit.

Ingredient notes

Egg yolks - Make sure the eggs are fresh and the yolks are well separated. Even a small amount of white can ruin the texture of the creme anglaise. Vanilla bean - I always prefer to use a vanilla bean for maximum flavor. I slice it lengthwise and scrape the center to add the fresh pulp to my custard. In a pinch, you can use extract or vanilla bean paste. Milk - Full-fat whole milk is best for this recipe’s ideal texture and taste. Heavy whipping cream - I like my creme anglaise to have a pouring consistency. I always use a 1:1 ratio of milk and heavy whipping cream.

Please see the recipe card at the bottom of this post for the complete list of ingredients, measurements, and recipe instructions.

Substitutions & variations

Thicker sauce - If you prefer a thicker sauce, Add 1 tablespoon of cornstarch. Whisk it into the egg and sugar mixture before you add the hot milk and cream to the eggs. Swap out the vanilla - Try nutmeg, cinnamon, or even amaretto instead of the vanilla in this creme anglaise recipe. Add more flavor - Lemon or orange zest, infused sugar, and even shaved chocolate help elevate this dessert sauce.

Step-by-step instructions

Return the mixture to the double saucepan and continue to stir constantly until it coats the spoon. Pour the creme anglaise into a chilled bowl and place it in a larger container filled with ice. Stir at intervals till the custard is at room temperature, and then place in the fridge to chill. The custard will continue to thicken as it gets colder.