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Foolproof Creme Anglaise (Classic Vanilla Custard Sauce) Recipe

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What is Crème Anglaise?

Crème Anglaise is a classic French dessert sauce made from rich cream, sugar, and egg yolks. It is a versatile sauce that can be used to accompany a variety of desserts, including pies, cakes, and fruit dishes. The sauce has a smooth and silky texture, and a rich, creamy flavor that complements many desserts.

To make Crème Anglaise, you will need to heat cream, sugar, and vanilla bean in a saucepan. Once the mixture has heated up, you will slowly add it to a bowl of beaten egg yolks, whisking constantly to prevent the eggs from cooking. The sauce is then returned to the saucepan and heated gently until it thickens enough to coat the back of a spoon.

What are the Ingredients Needed to Make Crème Anglaise?

The ingredients needed to make Crème Anglaise are:

  • 2 cups heavy cream
  • 1/2 cup granulated sugar
  • 1 vanilla bean, split lengthwise, or 1 teaspoon vanilla extract
  • 6 large egg yolks

Some recipes call for additional ingredients, such as cornstarch or flour, to help thicken the sauce. However, Chef Thomas Keller’s recipe for Crème Anglaise does not use any additional thickeners.

What are Some Tips for Making Crème Anglaise?

Making Crème Anglaise can be a delicate process, as it requires heating the eggs and cream together without curdling the mixture. Here are some tips to help ensure success:

  • Use a heavy-bottomed saucepan to prevent the mixture from scorching.
  • Whisk the egg yolks and sugar together until they become pale yellow in color.
  • Slowly add the hot cream mixture to the egg yolks, whisking constantly to prevent the eggs from cooking.
  • Return the mixture to the saucepan and heat it gently, stirring constantly, until it thickens enough to coat the back of a spoon. Be careful not to overheat the mixture, as this can cause the eggs to curdle.
  • Once the sauce has thickened, strain it through a fine-mesh sieve to remove any lumps or curdled eggs.
  • Cool the sauce to room temperature before serving.

What Can You Serve with Crème Anglaise?

Crème Anglaise is a versatile sauce that can be used to complement a variety of desserts. Here are some ideas for desserts that pair well with Crème Anglaise:

  • Fruit tarts or pies
  • Bread pudding
  • Chocolate cake
  • Vanilla or chocolate ice cream
  • Sticky toffee pudding

Crème Anglaise can also be used as a base for other dessert sauces, such as caramel or chocolate.

How Do You Store Leftover Crème Anglaise?

If you have leftover Crème Anglaise, you can store it in an airtight container in the refrigerator for up to 3 days. To reheat the sauce, place it in a heatproof bowl set over a pot of simmering water and stir it occasionally until it is heated through. Do not microwave the sauce, as this can cause it to curdle.

Conclusion

Chef Thomas Keller’s Crème Anglaise Recipe is a classic French dessert sauce that is easy to make and versatile. With its rich and creamy flavor, it can be used to complement a variety of desserts, from fruit tarts to chocolate cake. When making Crème Anglaise, it is important to follow the recipe carefully and use the right techniques to prevent the mixture from curdling. By following these tips, you can make a smooth and silky sauce that will impress your guests.


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