A rich custard sauce perfumed with vanilla that gives desserts an extra wow factor.

Simply Recipes / Mark Beahm

Creme anglaise is a beautifully light and creamy custard sauce infused with vanilla.

Served warm or cold, creme anglaise upgrades your desserts with extra richness and floral vanilla flavor.

Plate of Pound Cake Covered with Creme Anglaise and Fruits, Surrounded by a Bowl of Crème Anglaise and a Platter of More Pound Cake

Simply Recipes / Mark Beahm

But compared to a traditional vanilla custard or pudding, creme anglaise is thinner.

Its a velvety, pourable sauce used to accompany other desserts.

Milk and cream are heated just to a simmer over low heat and infused with a vanilla bean.

Plate with a Piece of Pound Cake Covered with Creme Anglaise and Fruits

Simply Recipes / Mark Beahm

The hot cream is gradually whisked into a mixture of egg yolks and sugar to temper the yolks.

The slow addition of hot milk heats the egg yolks gently, preventing them from overcooking and curdling.

The custard is returned to the saucepan and cooked over low heat until thickened.

Bowl of Crème Anglaise with Some Dripping from a Spoon

Simply Recipes / Mark Beahm

you might check the thickness by coating a wooden spoon with the custard.

Drag your finger through the custard, and if it leaves a clean path, the custard is done.

How To Keep Creme Anglaise From Curdling

Creme anglaise is delicate and prone to overcooking.

Table Setting with Bowl of Crème Anglaise, Plates of Pound Cake Covered with Creme Anglaise and Fruits, and Platter of More Pound Cake

Simply Recipes / Mark Beahm

Many cooks are afraid that their silky custard will instead turn into a pan of scrambled eggs.

But equipped with the right knowledge ahead of time, you have nothing to fear.

The small batch in this recipe may be chilled in the fridge just after cooking.

Bowl of Egg Whisked for Split and Scrapped Vanilla Bean on Cutting Board for Crème Anglaise Recipe

Simply Recipes / Mark Beahm

Cover the custard with plastic wrap, wax paper, or buttered parchment, pressed directly onto the surface.

This helps prevent a skin from forming.

Then, place the bowl in the refrigerator to chill.

Split and Scrapped Vanilla Bean on Cutting Board for Crème Recipe

Simply Recipes / Mark Beahm

It brings finesse, turning afruit saladinto a composed dessert.

Try serving creme anglaise with any of your favorite desserts and youll see that theyre suddenly extra luscious.

you might place a damp tea towel under the bowl while whisking so it doesnt slide around.

Pot of Boiled Milk and Vanilla Bean for Creme Anglaise Recipe

Simply Recipes / Mark Beahm

Pour the milk and cream into a heavy-bottomed, medium saucepan.

Split the vanilla bean lengthwise with a sharp paring knife and use the knife to scrape out the seeds.

Add the seeds and the vanilla bean to the saucepan.

Bowl of Tempered Egg Yolks for Creme Recipe

Simply Recipes / Mark Beahm

Bring the milk mixture to a simmer over medium-low heat.

Stir occasionally to prevent the milk from scorching.

The milk and cream should just come to a simmer with small bubbles along the edges of the pan.

Crème Anglaise on Back of Spoon to Show Consistency

Simply Recipes / Mark Beahm

Dont let it reach a rolling boil.

As soon as the milk and cream come to a simmer, take the pan off the heat.

Remove the vanilla bean using a pair of tongs.

Creme Anglaise through a Sieve

Simply Recipes / Mark Beahm

The damp towel under the mixing bowl should prevent it from sliding around while whisking.

you’re able to check the thickness by coating a wooden spoon with the custard.

Drag your finger through the custard, and if it leaves a clean path, the custard is done.

Creme Anglaise Poured over a Bowl of Fruit (Slices of Banana, Strawberries, and Blackberries)

Simply Recipes / Mark Beahm

Refrigerate until cool, at least 2 hours.

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