Crème Anglaise is a chilled vanilla bean custard that is poured over pies, cakes, fresh berries and decadent desserts for an unbelievably delicious rich flavor.
The star of this dessert is the crème anglaise – a sweet, custard-like sauce that gets spooned over the mixed berries. It sounds fancy and intimidating, but if you follow the steps carefully, you’ll have a beautiful, decadent sauce as good as any French pastry chef could make. The two keys to this sauce are your patience and a strong forearm for whisking.
WHAT IS CRÈME ANGLAISE
Crème anglaise is French for “English Cream.” It is a pouring custard that is usually served as an accompaniment to desserts or can be the main sauce by serving it with fresh berries as I did in this recipe. It is essentially the exact same custard used in my Crème Brulee Recipe with slightly different procedures.
Crème anglaise which is a custard has been used in desserts and recipes dating back to the middle ages .
HOW TO MAKE CRÈME ANGLAISE
STEP 1: Split two vanilla beans down the middle and add them to a medium size sauce pot with heavy whipping cream.
STEP 2: Scald the cream over low heat. CHEF NOTE: Scalding means to cook over low heat, stirring occasionally, until the cream starts to bubble along the edges and bottom of the pot. You’ll notice some of the insides of the vanilla bean start to release into the liquid—this is perfect!
STEP 3: Next, separate 12 egg yolks from the whites. CHEF TIP: We’ll only be using the yolks here, so save the whites for another recipe (a meringue or angel food cake would be tasty!).
STEP 4: After putting the 12 egg yolks in a bowl and whisk it together with 1 cup of sugar. Set aside.
STEP 5: Once the milk has scaled temper the eggs by whisking in about 1 cup of the milk. CHEF NOTES: You temper the eggs slowly so that you don’t scramble the eggs by pouring in the entire pot of scaled milk.
STEP 6: Whisk in the remaining cream.
STEP 7: To get the rest of the vanilla bean seeds, run the back of a paring knife along the cut sides to release the tiny flecks inside the bean, then add to the cream-egg mixture. CHEF NOTE: Vanilla beans add such a nice flavor that you can’t get from extract, but if you can’t find them, of course, feel free to use a high-quality vanilla extract made from real vanilla beans or a vanilla bean paste instead.
STEP 8: Bring your favorite whisk and your patience, because this next step takes a little time. My advice is to keep the heat low and keep stirring. CHEF NOTE: You’re looking for an alfredo sauce-like texture here. It should be somewhat thick and will coat the back of a spoon when it’s ready, this is also known as nappe.
STEP 9: Strain the crème anglaise through a fine mesh strainer and immediately cool in the refrigerator until cold, about 90 minutes.
STEP 10: Pour some of the crème anglaise over fresh berries and serve with optional whipped cream and mint.
- Watch carefully, because the eggs can go from liquid to overcooked in just moments!
- If you like using thermometers the finished temperature of the crème angalise should be in between 182° and 185°.
CRÈME ANGLAISE ICE CREAM
Once you’re done cooking and straining the crème anglaise you can transfer it to a metal loaf pan and freeze it to make crème anglaise ice cream. This ice cream is a bit heavy given all the heavy whipping cream and egg yolks used but the flavor and the richness will be incredible.
CRÈME ANGLAISE WITH HALF AND HALF
You can definitely sub out the heavy whipping cream used in this recipe for half and half, but it will not be as rich in texture or flavor because of half the amount of fat that is in the cream. It is lighter on the calorie side which may be of help.
WHAT IS THE DIFFERENCE BETWEEN CUSTARD AND CRÈME ANGLAISE
Crème anglaise is the base for custard, however custard is baked in a souffle dish, crème brulee dish or a ramekin and then chilled. Crème anglaise is not baked until firm, it is whisked over low temperature until thick and then chilled to use as a sauce.
WHAT DOES CRÈME ANGLAISE GO WITH
Crème anglaise goes fantastic with any chocolate dessert, fresh berries, with pies or cakes as a garnish sauce accompaniment.
MAKE AHEAD: You can make crème anglaise up to 4 days ahead of time before serving it to your guests. See storage notes below.
STORING AND FREEZING: When storing crème anglaise be sure to hold in a plastic container wrapped with plastic in the refrigerator and keep it for up to 5 days. Crème anglaise will freeze making a very rich delicious ice cream. With that being said it does not thaw well because it will begin to separate.
*If you’re loving this crème anglaise recipe then you absolutely have to check out my Key Lime Pie recipe and be sure to drop me a comment below and a rating if you’ve had the chance to make this amazing dessert recipe*
Remember to check out the step by step video below!
Crème Anglaise Recipe and Fresh Berries
- 2 vanilla beans
- 4 cups heavy whipping cream
- 12 egg yolks
- 1 cup sugar
- 1 lb fresh strawberries quartered
- 1 pint blueberries
- 6 oz raspberries
- 6 oz blackberries
- whipped cream recipe
- fresh mint
- Split the vanilla beans lengthwise down the middle. In a heavy saucepan, add 4 cups of heavy cream and the vanilla beans. Heat the cream over low heat until bubbles begin to form on the edges. Remove from the heat. Remove the vanilla beans from the cream. Using the back of a paring knife, scrape the inside of the vanilla beans to remove the insides. Add the insides of the vanilla beans back to the heavy cream.
- Separate the egg whites from the egg yolks and place the yolks in a large bowl. Reserve egg whites for another use.
- Whisk the sugar with the egg yolks until combined
- While whisking constantly, pour ¼ cup of the heavy cream into the egg yolks to bring the yolks up in temperature. Add the remaining heavy cream and whisk quickly to combine.
- Place the heavy cream and egg mixture on a burner over low heat. Low heat is essential here! Whisk constantly until the sauce is thickened and coats the back of a spoon, about 8–12 minutes, see notes. Remove from the heat and transfer through a fine mesh sieve or chinois, if desired. Refrigerate for 90 minutes or until cool.
- Serve by pouring some of the crème anglaise over top of fresh berries and serving with optional heavy whipping cream and mint.
• Watch carefully while whisking the mixture over low heat to thicken, because the eggs can go from liquid to overcooked in just moments!
• If you like using thermometers the finished temperature of the crème anglaise should be in between 182° and 185°.