Vanilla Crème Anglaise is a sweet creamy custard dipping sauce perfect for pairing with fried treats, berries, and cakes!
I first had Crème Anglaise (Pronounced: krem ahn-glaze) served alongside a Disney Beignet. Honestly, I would have been just as happy if it were served alongside a silver spoon. It’s simply that delicious.
This French for “English cream” is a light pouring custard used as a dessert cream or sauce. It is a mix of sugar, egg yolks, and hot milk often flavored with vanilla. A classic sauce that should be on your must-know list of recipes!
This velvety sauce is utterly delicious and perfectly dippable. It is just the right amount of sweet and is so simple to make!
How to make Crème Anglaise
SIMMER. Add the half and half to a small pot on medium heat. Bring it to a low simmer and then turn of the burner.
WHISK. Add your egg yolks and ¼ cup sugar to a heat proof bowl and whisk together. Then slowly pour in the hot half and half. Whisk constantly.
THICKEN. Once it has been combined pour the mixture back into the saucepan. Continue to whisk over low heat until it thickens a bit. (180°F) To check: dip the back of a spoon into the mixture. The crème should evenly coat it without dripping off.
STRAIN. Pour the custard through a mesh strainer to remove any lumps/skin that can form. Add vanilla and stir well.
CHILL + SERVE! Cover the crème and place it in the fridge to chill. Serve along side beignets.
The Key is the Egg: Many times when anglaise doesn’t quite turn out the culprit is the egg. Tempering the egg correctly is very important. If undercooked, the sauce won’t thicken to the desired consistency. If it is overcooked, the eggs will scramble and you’ll have to discard it. Here are some things to keep in mind:
- Don’t let the temperature of the milk rise above 180°F.
- SLOWLY pour the hot milk in step 3. if you prefer you can slowly pour 1 cup of the half and half into the eggs and after whisking them return into the saucepan with the rest of the half and half.
- Whisk CONSTANTLY is important, but don’t beat it with a heavy hand
- Do not allow the sauce to reach a boil.
Serving + Storing Info
Even though I typically associate crème anglaise with beignets it can be paired with a variety of different desserts.
Warm or Cold: Yes! It tastes great either way. If you wish to reheat the crème you can microwave it for 15-30 seconds. Only warm up the amount you plan to eat.
STORE in Crème in an airtight container or jar in the fridge for up to a week.
For more Sweet Dips, try:
Vanilla Crème Anglaise Recipe
- ¾ cup half and half
- 2 tsp vanilla extract
- 2 egg yolks
- ¼ cup granulated sugar
- Add the half and half to a small pot on medium heat. Bring it to a low simmer and then turn off the burner.
- Add your egg yolks and ¼ cup sugar to a heat proof bowl and whisk together.
- Then slowly pour the hot half and half into the bowl. Whisk constantly.
- Once it has been combined pour the mixture back into the saucepan. Continue to whisk over low heat until it thickens a bit. (180°F) To check: dip the back of a spoon into the mixture. The creme should evenly coat it without dripping off.
- Pour the custard through a mesh strainer to remove any lumps/skin that can form.
- Add vanilla and stir well. Cover the creme and place it in the fridge to chill.