Spice with ground cinnamon or cloves, if desired.

Creme Anglaise I

heavy cream

vanilla extract

white sugar

In a small, heavy saucepan, heat cream and vanilla until bubbles form at edges.


While cream is heating, whisk together egg yolks and sugar until smooth. Slowly pour 1/2 cup of hot milk mixture into egg yolks, whisking constantly. Gradually add egg yolk mixture back to remaining milk mixture, whisking constantly. Continue to cook, stirring constantly, until the mixture coats the back of a spoon.


Quick, simple, easy version of Creme Anglaise - and a tasty one too.  I made a double batch in barely more time than it took to seperate the eggs.  

If you want a pale creme, whip the yolks very well or use an electic mixer or egg beater.  To avoid glops - Be sure to use a heavy saucepan and don't turn the heat up too much.  On my stove it was about a 3.5 or 4 of 10 (electric) or else the egg will cook and congeal.  Temper the egg well and cook it slowly and you will have a rich, smooth, delicious simple version of a real creme.  And if it does get lumps, strain through a mesh sieve - no harm done, it's still yummy!

Excellent recipe. My mother owned a french restaurant when I was a child and this recipe is as good as I remember. To the reviewers that had "lumpy, or gloppy" problems....
I believe that you "boiled" your egg yolks. Try waiting and letting the cream temper before adding the yolk mixure, then bring it back up to a boil. HTH

Excellent recipe!!! I also added about 2 tsp almond extract, which was the perfect touch!!! I used this recipe to accompany a chewiest brownie recipe off this site and it turned out fabulous! I also made a raspberry syrup in addition to the creme anglais and served the brownie with a scoop of vanilla ice cream. Absolutely amazing! If your creme is turning out grainy, it means that your yolk is cooking - in this case you must use a heavier pan, and during cooking stir constantly and vigorously. You may also take your pan temporarily off the heat to stir the yolk back into smooth consistency. If all else fails, the creme can be strained before serving to eliminate the curds. Enjoy!!!

This is an excellent recipe: tastes great and extremely easy and fast to whip up at the last minute. I added some bourbon at the end of cooking it - AppleJack or Calvados works well, too, to give it some kick for my pumpkin bread pudding. It's fantastic and foolproof. If you screw up this recipe you obviously didn't add your hot cream to the egg mixture slow enough. I add at least half of the cream to the egg mixture slowly before adding the agg mixture back into the saucepan and it never fails. Try this!

I actually found this creme anglaise to be a bit too sweet and too "eggy" for my taste. (yes, I do realize that creme anglaise is a custard, which = eggs!!) I am a very seasoned cook and have made creme anglaise numerous times. I know I didn't do anything wrong - it's just the recipe. I have liked other recipes better. Definitely edible, though - how can you really go wrong with cream, eggs and sugar? :) As for the vanilla, you should never add this at the boiling stage. Always add it at the end. The only other modification I made was to add some dark rum at the end to cut some of the sweet/egg richness. Overall, this was an average creme anglaise, and thus my rating.

This is a great recipe, especially served on bread pudding.

This was delicious.  Very decedent, creamy and sweet.  I paired it with some chocolate crepes that were chocolately, but not overly sweet, and bananas and fresh fruit so it was a great combination.  I also substituted fresh vanilla bean (scooped out seeds into the milk mixture and also let the bean seep in the milk) for part of the extract.  I think this added a more complex vanilla flavor and you also get the bonus of the seeds dotting the creme so it looks more elegant and gives you a hint as to what is in it.  Everyone loved it.  I will definitely make it again.  I also tempered very slowly and had absolutely no problems with the egg, although I did strain through a fine mesh sieve just incase but there were no solids.

Made as instructed (except used milk instead of cream).  Tastes delicious, but is gloopy looking as others have mentioned.  It certainly doesn't look pretty!.

Mmmm! Pour over pieces of pound cake and fresh fruit.  I had this dessert at a local restaurant and the creme anglaise was very runny, too.  Mine was just as good!

The sauce was so smooth and creamy and delicious. It was an excellent topping for bread pudding.

This sauce is so good. I put it on a bread pudding recipe I got from this sight too.

I made this to accompany warm Gingerbread Cake.  So wonderful and simple.  I didn't have any vanilla beans in the house, so this recipe was more convenient than most others.

Good flavor, but it was yellow.  That kinda grossed me out for some reason.  I should have read reviews prior to making, because it didn't specify what level of heat or how long it should take to thicken.  No harm though.  I cooked it on medium and after mixing the egg mixture back into the cream, it took about 3 minutes to thicken.  It turned out a perfect consistency.

Grreat sauce for bread pudding. Get your ingredients organized ahead of time and the actual cooking time is very short. Everyone loved it. I did double the vanilla because we love vanilla

Very good taste and consistency. Sweet, but not too sweet...perfect topping for the Bread Pudding II recipe!

First time making Creme Anglaise. Used this recipe exactly(I used a true vanilla bean in the cream) and it turned out amazing. Was sweet but the asian pear cake I put in on wasn't too sweet so it worked out well.

Very tasty. Just be sure not to overcook as the eggs will curdle.

Awesome!  This is a terrific recipe.  I didn't have heavy cream so I had to use whole milk and I added too much vanilla because that's what I like and it was still great.

Sooo tasty and what a great texture.  It went very well with a maple sponge cake I made.

This is a simple and delicious dessert cream. I served it with pound cake and sliced strawberries. I will make this again.

Good basic recipe, but I think you can probably cut back on the sugar since the heavy cream adds a lot of sweetness on its own.  I used less than half the amount of sugar it was more that fine.  Avoid the temptation to use too much heat, and be patient as it can take 10-15 minutes to thicken.  As mentioned in other posts, if you use too much heat and get some curdling, just filter through a china cap.  Can be prepared in advance and saved for a day or two.

I made this yesterday and this is really good.  I drizzled it over a Bread Pudding recipe from this site. This was a hit with my family.

I used this recipe for a Dulce de Leche Bread Pudding that called for two cups of Creme Anglaise.  It turn out GREAT!!!  Thank You.

It's easy very easy!!!  Just take your time tempering the egg!  I've worked in a high end restaurant this was always served is with LAVA CAKE and some VANILLA ICE CREAM!!!  (Try paula dean's lava cake recipe on foodnetwork)   I came here for the anglaise recipe after seeing her make the lava cake.  :)

Delicious and easy! Although very sweet. I'll use a little less sugar next time.

Delicious recipe and very simple to make. Put this on top of chocolate molten cakes.

So good and so easy to make. However, cut down on the sugar unless you have a real sweet tooth. I think next time I'm only going to add 1/4 c. of sugar. But good all the same! I had mine with a baked apple...delicious!

Used a vanilla bean instead of extract, one whole egg instead of four egg yolks, and 1/4 cup of sugar. It was rich, creamy, and not overly sweet. Served it on steamed carrot pudding. It would be awesome on bread pudding or a bowl of fresh berries.

Super Easy. I did add a pinch of sea salt to the cream, as well as the seeds from a vanilla bean. Doubled the recipe. Turned out amazing. it got rave reviews. perfect compliment under my tart apple dessert. Thank you Tons!!!!

This is now my go to dessert. I've made this twice and it is really easy as long as you are patient and let the cream heat slowly. 15 minutes start to finish. The first time I made this I followed the directions and it was great!  I'm diabetic so this time I substituted granulated sucralose sweetener and was very pleasantly surprised with the results. Just as creamy as real sugar and guilt free. I also added a little fresh ground nutmeg and the vanilla at the end so none of the vanilla flavor is cooked out. Served over fresh raspberries. Yum!

Delicious!! I didn't have a problem with lumps because, after I stopped stirring when the sauce was removed from the heat, my wife sent me back to stirring.  "Just because the heat's turned off doesn't mean it stops cooking."  Well, DUH!!  I should have thought of that!

WOW!!!! This was great! My whole family loved it so much that they all had seconds.

I think I cooked mine a little too long as it turned yellow and became a little lumpy but if I con't to stir it, the lumps worked themselves out.  Tasted great and very simple to make!

Great flavor, but lack of clear direction as to heat level when finishing caused me to start with too high a temp.  Immediately reduced the heat when it didn't look right and managed to salvage it.  To anyone reading this, recommend you use medium heat only.

Quick and easy recipe. Very sweet,  suggest halve the amount of sugar then adjust to taste.

Very easy and tasty. Flavored it with some rum and it was delicious!

Served this over steamed chocolate pudding - awesome! Also with blueberry bread pudding, drizzling first with carmel sauce then the creme anglaise!!  Beautiful desserts!!  Thank you!

I really like this recipe.
It is short, cleary written down,and very easy.
Above all, it is delicious!!!!!!!

Yum, yum, yummy yum yum!!! So stinking good!

Tastes good but need to use immediately or gets clumpy.

SO easy to prepare! Love the smooth texture and rich taste. Substituted vanilla extract with vanilla pod seeds instead. Reduced the sugar a little and added a pinch of cinnamon and nutmeg to enhance the taste...

Easy, delicious, and turned out perfectly

Excellent recipe and very easy to make.  Thanks!!

This recipe is not something you should use if you are impatient, the whole thing took me over a half hour to do well. Keep the heat very low and don't stop mixing once you add the egg mixture in until it gets nice and thick.  Everyone LOVED this in our house, we had it over angel food cake with sliced strawberries and blue berries. mmmmmmm ^_^ we almost ate ourselves sick on it. Also the angel food cake tastes delicious just ripped up and dipped into the sauce.  Simply wonderful and something that will definitely be making many more appearances in my cooking.

I had to add another egg yolk to thicken the sauce - it just wouldn't happen without that extra yolk.

This is a lovely crème anglaise.  I made a double batch to serve with homemade angel food cake, and it was a perfect way to use up 8 of the 12 egg yolks leftover from the angel food.  I served the angel food with poached pears and crème anglaise... heavenly, and a definite crowd pleaser.
Oh, the other thing that I did was I used one vanilla bean, split lengthwise and scraped out, instead of the vanilla extract.  I cooked it with the cream in the beginning to release the flavor.

Reduced yolks to 3 and sugar to 1/4 cup, but did not change amount of cream. Nice pour-able consistency and rich taste. Next time I will try with vanilla bean instead of extract.

Easy and excellent. You don't have to cook this over low heat; I cooked it over medium-high and was careful to whisk all of the pot's surface and it was fine.

I made this to go with this site's "Deep Dark Chocolate Souffle" and it tasted great...but is it supposed to be so yellow and gloopy? Well regardless of its funny appearance, it tasted yummy so thanks! ^^

Once I tempered the eggs &amp; finished the sauce, I removed it from the saucepan into a small bowl. Place the bowl in an ice bath &amp; continued stirring till cooled. I noticed this reduced any egg clumping. Also I didn't scrape the saucepan clean to keep clumps out of finished sauce. Very easy recipe...quality outcome!!

DIVINE!!! Made this yesterday afternoon exactly as mentioned (except I doubled it) and served it chilled over a crumbled vanilla pound cake with chopped strawberries and apples for dessert. The hubby polished off a big bowl of it AND took some today to the office!

Decadent! I made this EXACTLY as recipe says and it came out perfect!  I poured this on bread pudding, sooo yummy. I was always afraid to make this type of sauce but this recipe is so easy, came out silky smooth, no lumps, i drizzeld egg mixture slowly in while constantly whisking. Will definitely make again and will use on cakes and fruit.

I used 1/2 and 1/2 and it was great.  No curdles and I didn't have to strain it!.

good recipe.  I doubled it using 1/2 milk and 1/2 heavy cream.  It was pretty sweet.  next time I'll use 1/2 C. sugar for the double batch.

This recipe was great and easy to make.  Great over baked apples

So simple! I used less than half of the sugar and it still turned out great!

This stuff was great! I did overcook eggs so it was kinda sloppy and SUPER rich but all in all a great recipe to try. 


This is a great Creme Anglaise recipe. It is a very good base for adding any flavor changes you might like. I blended strawberries in sweet sauce you buy frozen and added about 4 or 5 tablespoons to give it a very nice Strawberry Creme Anglaise taste. Drizzled over cheese cake. Yum.

Use real vanilla if possible to make it better...

Added a pinch of salt and did not add the vanilla until after cooking.

creme anglaise i

Cook Time: 20 minutes

Total: 20 minutes

Servings: 3

Cost: $4.82 /serving

Author : sal

Ingredients

Instructions

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