Make a batch of vanilla bean crème anglaise sauce with only five ingredients. This is perfect for dipping sauce, decoration on a dessert plate, or garnish.
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One of my favorite things that I learned in culinary school was how to make different sauces that elevate and add flavor to desserts.
Vanilla bean crème anglaise is the perfect flavor boosting sauce to have in your back pocket, especially if you want to elevate your desserts. Since this is a custard style sauce, you can count on a rich taste and creamy texture.
This recipe works as a dipping sauce (like with these Italian donuts), as decoration on a dessert plate, or as a garnish. Don't forget to check out my pistachio crème anglaise recipe too!
What You'll Learn In This Recipe
- Tips for achieving a smooth and creamy sauce.
- A step-by-step guide to temper eggs.
- How to troubleshoot any issues you run into whether curdled or thin crème anglaise.
For more delicious recipes, check out my free eBook with 10 authentic Italian recipes you'll love.
Ingredients You Need
- Heavy cream: It's best to use heavy whipping cream, not half-and-half.
- Whole milk: Don't use a lower fat or plant based milk for this recipe.
- Vanilla paste: In order to get the flecks of vanilla throughout the sauce, you'll want to use vanilla paste. You can also substitute with vanilla extract.
- Granulated sugar: Adding sugar helps to perfectly sweeten the crème anglaise.
- Egg yolks: This gives the sauce a custard-like taste.
How To Make This Recipe
If this is your first time making crème anglaise, be sure to read through this step-by-step guide for helpful tips.
1. In a heavy bottom saucepan, combine the heavy cream, milk, and vanilla paste. Cook over medium low heat until the mixture is steaming, but not boiling.
2. Meanwhile, whisk sugar and egg yolk together in a medium sized mixing bowl. The mixture will be very thick.
3. Once the milk and cream mixture is steaming, stream the hot mixture over the egg while quickly whisking. This step tempers the egg so it doesn't become scrambled.
4. Whisk the egg mixture back into the saucepan with milk and cream. Continue to cook on low heat, stirring constantly for about 5 minutes, until the crème anglaise thickens and can coat the back of a wooden spoon.
5. Strain the crème anglaise with a fine mesh strainer. This will catch any bits of eggs that may have become scrambled.
6. Immediately, place a piece of plastic wrap directly on the surface to prevent a skin from forming, then allow the sauce to cool.
Expert Tips
- This custard is great served alongside many dishes such as donuts, cakes, pastries, fruits, soufflés, French toast, waffles, and more! Try using it as a dipping sauce or to decorate dessert plates.
- The vanilla bean crème anglaise can be served either hot or cold.
- Don't allow the crème anglaise to boil or the custard will break.
Recipe FAQs
Yes, it can be made 4 days ahead of time. Place a piece of plastic wrap directly on the surface to prevent a skin from forming. Store in an airtight container in the refrigerator for up to 5 days.
You may wish to rewarm the crème anglaise before serving.
First, be sure to strain the sauce with a fine mesh strainer, as is noted in the recipe.
Next, place the bowl with the crème anglaise over an ice bath and whisk vigorously. If this doesn't help, add the sauce to a blender and blend on high for a few moments.
Although this may help incorporate the curdled eggs, the sauce won't have the same consistency as when properly made.
First off, make sure you've allowed the crème anglaise to fully cool. If it has cooled and it's still too thin, then you didn't cook the crème anglaise long enough.
It's important to cook the mixture over low heat until it's thick enough to coat the back of a wooden spoon.
More Italian Dessert Recipes
Love this recipe? Please leave a 5-star ⭐⭐⭐⭐⭐ rating in the recipe card below. Have questions as you're cooking? Leave a comment below, and I'll help!
Vanilla Bean Crème Anglaise Sauce
Equipment
- heavy bottom sauce pan
Ingredients
- ¼ cup heavy cream
- ¼ cup whole milk
- 1 teaspoon vanilla paste
- 2 tablespoons granulated sugar
- 1 large egg yolk
Instructions
- In a heavy bottom saucepan, combine heavy cream, milk, and vanilla paste. Cook over medium low heat until mixture is steaming (but not boiling), around 2–3 minutes.
- Meanwhile, whisk sugar and egg yolk together in a medium sized mixing bowl. Once the milk and cream mixture is steaming, stream the hot mixture over the egg while quickly whisking.
- Whisk the egg mixture back into the saucepan with milk and cream. Continue to cook on low heat, stirring constantly for about 5 minutes, until the crème anglaise thickens and can coat the back of a wooden spoon.
- Strain with a fine mesh strainer, and immediately place a piece of plastic wrap directly on the surface to prevent a skin from forming, then allow to cool.
- Serve alongside your favorite dishes such as donuts, cakes, pastries, fruits, soufflés, French toast, waffles, and more.
Katie
I had never made creme anglaise before, but honestly it was easier than I thought! Thanks for walking me through it