Crème anglaise, often called vanilla custard sauce, is a timeless, velvety dessert sauce that brings a touch of elegance to any treat. While it shares a similar flavor and color with crème pâtissière (also known as pastry cream), it’s thinner and more versatile.

Unlike pastry cream, which is thick and often used to fill éclairs and fruit tarts, crème anglaise is perfect for drizzling over desserts (like my sticky date cake), pouring on warm fruit tarts, or as a dipping sauce for cookies. All this to say, it is super versatile. (By the way, did you know crème anglaise is French for “English cream”?)

What makes my Crème Anglaise recipe unique?

Most crème anglaise recipes rely on heavy cream for richness. My version is incredibly easy to make and eliminates the heavy cream entirely and replaces it with milk, making it lighter but still indulgently smooth.

A little cornstarch is added for stability, ensuring the custard sauce is foolproof and doesn’t curdle easily—a perfect choice for beginners or anyone looking for a great recipe with consistent results.

Ingredients You’ll Need

Milk: Whole milk is best for a creamy texture

Egg Yolks: Provides richness and color to the sauce.

Granulated Sugar: The sweetener!

Cornstarch: Ensures a stable, silky texture and prevents the sauce from separating. It is essentially there to thicken the sauce. Think of it as a safety net against curdling!

Vanilla: I use vanilla bean paste in this recipe because it adds those lovely specks of real vanilla bean, giving the crème anglaise an elegant touch. Vanilla bean paste is thicker than extract and has a deeper flavor. If you don’t have it, no problem—just use vanilla extract in the same amount or scrape the seeds from a vanilla bean. Either way, your custard will still taste incredible. Trust me.

Sea salt: Just a pinch enhances the overall flavor. Always add it to your desserts!

Top Tip

Crème anglaise thickens as it cools, so don’t worry if it seems slightly thin when it’s warm.

Step-by-Step Instructions

Step One: Heat the Milk. In a small saucepan, heat milk over medium heat until it begins to steam and small bubbles form along the edges of the pan. This is the key step to scalding milk. Do not let it boil! Scalding ensures the milk blends smoothly with the egg yolk mixture. (If your milk is boiling, it will turn your eggs into scrambled eggs!)

Step Two: Whisk the Egg Mixture. Whisk together the egg yolks, sugar, sea salt, and cornstarch in a separate bowl. Whisk until the egg yolks and sugar mixture is smooth and pale. This combination creates the rich, silky base for your crème anglaise recipe.

Step Three: Temper the Eggs. We want to avoid curdling! Slowly pour a small ladle (less than a cup) of the hot milk into the egg yolk mixture while whisking constantly. This process, called tempering, gradually warms the egg mixture without scrambling it. Continue whisking until fully combined. Do not add all of the milk to the egg yolk mixture!

Step Four: Cook the Custard. Pour the tempered egg mixture back into the saucepan. Continue to cook over low heat, stirring constantly, until the custard is thick enough to coat the back of a spoon (you don’t want a thick custard). To check, run your finger across the back of the spoon—if it leaves a clear path, the custard is ready. Be patient and avoid boiling the mixture, which can cause curdling (enemy #1 when making crème anglaise!). Stir in vanilla bean paste (or vanilla extract).

Step Five: Cool and Chill. Remove the saucepan from the heat and allow the custard to cool slightly. Transfer it to a bowl (some people like to pour the custard through a fine-mesh strainer for extra smoothness), then press plastic wrap directly onto the surface of the custard to prevent skin from forming. Refrigerate until fully chilled.

Step Six: Serve and Enjoy. This simple crème anglaise recipe is ready to elevate your desserts! Drizzle it over the cake, pour it onto fruit tarts, or use it as a dipping sauce for cookies. The rich, velvety custard is a versatile dessert sauce that everyone will love.

What to Serve with Crème Anglaise

This sauce elevates any dessert! Here are some ideas:

Drizzle over my sticky date cake, Italian Apple Cake, or over fruit crisps.
Pour onto my chocolate almost-flourless cake or cardamom cake slices.
Serve as a dipping sauce for cookies.
Spoon some on top of fresh berries for a simple, elegant treat.

I hope you will make my very simple creme anglaise!

Make-Ahead Tips

Refrigeration: Crème anglaise can be prepared up to 3 days in advance. Store in an airtight container with plastic wrap pressed directly onto the surface.
Reheating: Warm the custard over low heat, whisking constantly, or use the microwave in short bursts, stirring often.
Freezing: Freezing is not recommended as it can cause the custard to separate and lose its velvety texture.

Related Recipes

Print Recipe Pin Recipe

Creme Anglaise Custard Sauce

This Creme Anglaise Custard Sauce is the perfect homemade sauce to drizzle over cakes, or to use as a dipping sauce for cookies.

Course: Dessert

Keyword: Creme Anglaise Custard Sauce

Author: Shayma Saadat

Ingredients

▢ 4 egg yolks large
▢ 60 grams granulated sugar ¼ cup
▢ 2 tsp cornstarch
▢ 500 milliliters whole milk 2 cups
▢ 1 tsp vanilla bean paste or vanilla extract

Instructions

Place a small saucepan over medium heat until the milk begins to steam and small bubbles form along the edges. Do not let it boil.
In a bowl, whisk together egg yolks, sugar, sea salt, and cornstarch until smooth and pale.
Slowly whisk a small ladle of hot milk into the egg mixture. Do not add all the milk!
Pour the egg mixture back into the saucepan. Cook over low heat, stirring constantly, until the custard thickens enough to coat the back of a spoon. To check, run your finger across the back of the spoon—if it leaves a clear path, it’s ready. Avoid boiling. Stir in the remaining vanilla bean paste (or vanilla extract).
Remove from heat and let cool slightly.. For extra smoothness, strain through a fine-mesh sieve into a bowl. Press plastic wrap directly onto the surface to prevent a skin. Refrigerate until chilled.
Drizzle over cakes, tarts, or fruit, or use as a dip for cookies. This rich, velvety sauce enhances any dessert!