Creme Anglaise is a vanilla pouring custard that's smooth, creamy, gently sweet and delicious. Easy to make, delicious served chilled as a dessert in itself, or warm with eg crumbles and crisps.
![Creme Anglaise is a vanilla pouring custard that's smooth, creamy, gently sweet and delicious. Easy to make, delicious served chilled as a dessert in itself, or warm with eg crumbles and crisps. two bowls of creme Anglaise with raspberries as decoration on bowls and to side](jpg/creme-anglaise-photo.jpg)
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Custard is one of those incredibly British things that if you were brought up in the UK, you definitely had at some point. We didn't have it often at home, but in school pretty much any dessert had custard on the side.
Almost always, though, it would be out of a packet. I'm not sure most people knew what 'real' custard tastes like, in fact.
![Creme Anglaise is a vanilla pouring custard that's smooth, creamy, gently sweet and delicious. Easy to make, delicious served chilled as a dessert in itself, or warm with eg crumbles and crisps. spoonful of creamy sauce held over bowl with more that has raspberries to side](https://www.carolinescooking.com/wp-content/uploads/2021/06/creme-Anglaise-spoon-pic.jpg)
My mum would sometimes make what we'd call real custard (more properly called creme anglaise) as dessert in the summer. Not warm as a side, but chilled as dessert on its own, most commonly with redcurrants on the side.
I loved the contrast of the smooth, creamy custard and the bursts of slightly tart, juicy berries. In other words, nowhere near the custard with a skin on it, out of a packet, served in school.
![ingredients for creme Anglaise bowls with egg yolk, milk, cream, sugar and vanilla](https://www.carolinescooking.com/wp-content/uploads/2021/06/ingredients-creme-Anglaise.jpg)
What is the difference between creme Anglaise and custard?
Creme Anglaise has a much fancier ring to it than custard, probably because of the everyday connotations custard has for most Brits. However the name means 'English cream' and is essentially the same thing.
The only slight differences are that custard comes in a few thicknesses, from thin, pouring custard like this to thicker pastry cream that you pipe or spread as a filling for pastries. Also a custard sometimes uses a little corn starch/corn flour, as I have used here, making it much the same as an American pudding.
As a rule, using cornstarch is less typical for a creme Anglaise and instead you may use more egg yolk or less milk, or cook a little longer. For that reason, I've put it as optional - it helps speed the thickening a little and makes it a little less rich that using more yolk, but has all the tasty goodness.
![mixing yolks and sugar for creme Anglaise bowl with egg yolk and sugar mixture and whisk to side](https://www.carolinescooking.com/wp-content/uploads/2021/06/yolk-sugar-base-creme-Anglaise.jpg)
Tips for making this vanilla custard
This is so easy to make, as you simply:
- Whisk together the egg yolks and sugar (and corn starch if using).
- Meanwhile, warm the milk and cream then gradually add to the yolk mixture.
- Warm the mixture again gently until it thickens.
The only real things to note are that it's worth mixing the yolk and sugar well to help the sugar dissolve as much as possible. Then, only heat the milk and cream over a low heat - you really don't want it to burn on the bottom of the pan or curdle.
Add just a little warm milk to the eggs, stirring constantly to temper it. You don't want to scramble the eggs, so you have to get them used to the warm milk. Add a little at a time then once relatively warm and thinned out, you can add the rest.
Continue to stir as you warm it again to thicken, or else it may both stick on the bottom and become lumpy. If you accidentally get lumps, you can usually rescue it by putting it through a sieve before serving.
If you want to serve it warm alongside a dessert, serve immediately. If you leave it any time make sure you put cling wrap/film over the top, touching the surface, to avoid a skin forming. You can store it in the fridge to serve it cold and also to use later. It will keep for a day or two and you can reheat if you prefer to use it warm.
![stirring creme Anglaise stirring milk and yolk mixture to thicken it](https://www.carolinescooking.com/wp-content/uploads/2021/06/stirring-creme-Anglaise.jpg)
How do you use it?
While I have memories, and still love to have this on it's own chilled with fruit, this sauce makes a great addition to many desserts such as pies, crumbles and crisps. It can be served both warm and chilled, as suits your taste and the dessert.
Why not try it with my walnut crumble-topped apple tart or strawberry rhubarb crisp, or over bread pudding. A traditional French way to use it is to make "isle flotante" (floating island) with meringue in the middle.
It can also be used as the base for ice cream, though you will want to add more sugar to make it stable when frozen, in most cases. You can also use it as the base for creme brûlée, you will just need to cook further in a bain Marie to get it to set, then chill and add the topping.
![Creme Anglaise is a vanilla pouring custard that's smooth, creamy, gently sweet and delicious. Easy to make, delicious served chilled as a dessert in itself, or warm with eg crumbles and crisps. bowl of creme Anglaise with spoon to side and another bowl behind](https://www.carolinescooking.com/wp-content/uploads/2021/06/creme-Anglaise-picture.jpg)
Creme Anglaise is such a wonderfully creamy and tasty vanilla custard that's perfect both as a dessert in itself or alongside fruit, crumbles and more. It's easy to make and a wonderfully tasty treat.
Like creamy desserts? Try these!
- Crema Catalana
- Peach panna cotta
- Strawberry tiramisu
- Rhubarb fool
- Plus get more dessert ideas in the dessert recipes archives.
Creme Anglaise (vanilla custard)
Ingredients
- 1 cup milk
- ¼ cup heavy cream double cream
- ½ vanilla pod
- 2 egg yolks
- 2 tablespoon sugar (fine)
- 1 teaspoon corn starch corn flour (optional)
Instructions
- Warm the milk, cream and vanilla in a small pan over a low heat until it is just about to simmer (If you are using a pod, you may like to slit it open to let some of the seeds into the sauce). Remove from heat and remove the vanilla pod, if you used a pod.
- While the milk is heating, whisk together the egg yolks, sugar and corn starch (if using) in a medium bowl until they are well combined - it should go a pale yellow color and be almost glassy-looking.
- Gradually add a little of the warm milk at a time to the yolk mixture, whisking so they are combined, until it has all been added.
- Transfer the mixture back to the pan and warm over a low heat, stirring regularly with a wooden spoon/spatula, until it thickens up. It should just coat the back of the spoon as you take it out the mixture.
- Either serve warm immediately eg as a side to pie or crumble, or transfer to two small ramekins. Cover the surface with cling wrap/film and leave to cool then put in the fridge to chill. Serve cold with berries eg redcurrants or raspberries.
Video
Notes
Nutrition
See some of my favorite cooking tools and ingredients in the Caroline's Cooking Amazon store.
Try some dairy ideas:
Caramel Apple Empanadas {With Cajeta or Dulche de Leche} by Cooking With Carlee
Berry Cream Muffins by Jolene's Recipe Journal
Black Currant and Rosemary Tea Ice Cream by A Day in the Life on the Farm
Chocolate Oreo Fudscicles by Family Around The Table
Yogurt Banana Pudding Pops by A Kitchen Hoor's Adventures
Buttermilk Parmesan Pork Chops by Corn, Beans, Pigs & Kids
Earl Grey Panna Cotta by Culinary Adventures with Camilla
Remember to pin for later!
![Creme Anglaise is a vanilla pouring custard that's smooth, creamy, gently sweet and delicious. Easy to make, delicious served chilled as a dessert in itself, or warm with eg crumbles and crisps.](https://www.carolinescooking.com/wp-content/uploads/2021/06/creme-Anglaise-vanilla-custard-pin-683x1024.jpg)
Fausta Libardi
A standard recipe, quite difficult to find online: thank you! And I really appreciated the metrics/US cups button - very helpful and easy to use
Caroline's Cooking
I'm glad the recipe was what you were looking for and that the metric/cup button helped (I know I find it helpful myself on a few recipes when I refer back to them!)
Valora
Looks very good! I guess 'English cream' really isn't that much different from American pudding. My go-to pudding recipe calls for the same eggs (2) but double the amount of milk/cream (2 1/2 c. - I use raw milk that has plenty of cream) and more cornstarch. What amazes me most though, about your picture, is how white yours is! Even though I use 2x the amount of milk/cream, mine turns out quite yellow from my egg yolks!
Caroline's Cooking
It's true, English 'real custard' is very much the same as American pudding. The color depends on your eggs - I guess the ones I used here had paler yolks, plus I seem to remember it was a duller day so the lighting was paler. Either way, delicious 🙂
Carlee
I love that you recreated a childhood favorite! It looks so creamy and delicious. A perfect compliment to those berries!
Caroline's Cooking
Thanks Carlee, it's really so lovely and creamy!
Christie
I have so many food memories that have prompted so many recipes. I love everything about this!
Caroline's Cooking
Thanks Christie, food memories are the best 🙂
Mary
I made an Angel Food cake and needed to use the egg yolks so I made this custard to serve with the cake. This custard is just the right consistency and will be perfect with the cake and fresh peaches. Thank you.
Caroline's Cooking
That's great to hear and sounds like a delicious combination!
Wendy Klik
We love custard in our house and this sounds like the perfect recipe.
Caroline's Cooking
Thanks Wendy!
Val - Corn, Beans, Pigs & Kids
You always share the most elegant foods. I love how each recipe has something extra special about it.
Caroline's Cooking
Thank you so much Val, that's very kind!
Ellen
A delightful dessert that's perfect for summer! Mixed berries would be lovely too.
Caroline's Cooking
Thanks Ellen, yes chilled it's perfect for summer (and served warm is great in the winter!). I agree mixed berries would also be good.