Often referred to as custard and too often made with packet mix; horrible orange color, disgusting taste and gloppy texture- so be honest- do you forgive yourself for cheating?

Crème Anglaise!

In all my forty years as a chef, working in some of the worlds top restaurants and former chef to Sir Elton John, the ubiquitous little preparation known as Crème Anglaise has taken a major place in my kitchens.

Will I do without you: the answer is a resounding NO!

This simple vanilla sauce is probably one of the most versatile “mother sauces” in the pastry and dessert section.
A myriad of desserts and pasties derive from it and from its cousin, creme patissiere.

Simple Crème Anglaise churned in a domestic or commercial ice cream maker produces an ice cream way beyond any store bought, regardless of the brand. 

Domestic ice cream maker

Crème Anglaise is basically just eggs, sugar, cream and vanilla, yet the combination of these simple ingredients is the mother of a wide spectrum of creations

As a sauce, warm or cold, poured over anything from brownies to sliced fruit

The basis for souffle

Eaten on its own

Basis for crème brûlée

My simple strawberry tart with a base of  Creme Patissiere, cousin of Crème Anglaise

Its easy: How to make


  • 235 ml heavy cream
  • 10 ml vanilla extract
  • 4 egg yolks
  • 65 g white sugar
    Note: for the real thing,use a vanilla bean split down its length instead of the extract. When the sauce is ready remove the bean and scrape out the little black seeds into the sauce 


    1. In a small, heavy saucepan, heat cream and vanilla until bubbles form at edges.
    2. While cream is heating, whisk together egg yolks and sugar until smooth. Slowly pour the hot cream mixture into egg yolks, whisking constantly. Transfer to a glass or stainless steel bowl and place over a saucepan of simmering water that will hold the bowl firmly in place. Continue to cook, stirring constantly, until the mixture coats the back of a spoon. It will seem very thin but will thicken with cooling.Note: Cover with film (it must actually touch the surface of the creme) to prevent a skin form forming.

The variations are infinite:

-Add chocolate pellets. In this case the sauce will be much thicker when cool. So once cool just whisk in liquid cream until desired thickness

-Add grated orange zest and Grand Marnier

-Add fresh ginger while cooking, then strain

This fabulous chocolate cake is delicious with creme Anglaise spooned over

Please mail me if I can help you with anything:

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