Outside of the Breadbox and www.outsideofthebreadbox.com is in no way affiliated with, endorsed by, or sponsored by Outside the Breadbox, Inc., a Colorado corporation, or its federally-registered trademark, Outside the Breadbox®. If, however, you would like to try the best gluten-free baked goods in the world, visit www.outsidethebreadbox.com.

Wednesday, July 22, 2015

Recipe: Creme Anglaise

Fresh Strawberries and Tarragon with Vanilla Creme Anglaise

Recipe: Crème Anglaise 

A Pastry Recipe Everyone Should Know

You've probably heard of the five mother sauces: Béchamel, Espagnole, Velouté, Hollandaise and Sauce Tomat. Escoffier declared that these sauces were the building blocks upon which all other sauces are made.

That's all well and good for the savory side, but in pastry, there's one sauce that stands above all others - Crème Anglaise. Crème Anglaise is a stirred custard that is both delicious on its own or as the base for myriad pastry delights. Pour it over fresh fruit for the easiest of indulgent desserts. Fold it with melted chocolate and you have the filling for a Chocolate Bavarian Tart. It can even be spun into smooth, custard-style ice cream.

Extremely simple... but extremely essential... and definitely one of the Ten Pastry Recipes Everyone Should Know

Milk and Cream for Creme Anglaise
The ingredients for Crème Anglaise are simple: Milk, Cream, Sugar and Egg Yolks. 

Milk and Cream serve as the base. Most recipes use a 50/50 combination. Increase the amount of Cream for a richer sauce.

Begin by heating the Milk and Cream to a gentle simmer, stirring frequently to prevent the mixture from scorching.

Sugar for Creme Anglaise
What's a pastry sauce without some sweetness?

White Granulated Sugar is typically used to sweeten a Crème Anglaise, but other sweeteners such as Honey or Maple Syrup could also be used.

The more Sugar that is used, the thinner the sauce - Sugar reduces the ability of the custard to set. 

Egg Yolks for Creme Anglaise
As the Milk and Cream mixture comes to a simmer, whisk together the Sugar with the Egg Yolks. 

Egg Yolks thicken the sauce. As they are heated to upwards of 180 degrees Fahrenheit (82 degrees Celsius), the sauce will become thicker and thicker. Above that temperature, the Egg Yolks will curdle.

Most recipes call for either one Whole Egg or two Egg Yolks for every 240g (1 Cup) of Milk or Cream. For a thicker sauce, use more Egg. Using only Egg Yolks produces a smoother, richer Crème Anglaise with a more appealing texture.

Heating Milk and Cream for Creme Anglaise
Once the Milk and Cream mixture reach a gentle simmer (approximately 70 degrees Celsius or 160 degrees Fahrenheit), it's time to temper the Eggs. Tempering is a process of gently combining Eggs with a hot mixture without curdling the Eggs.

Slowly pour half of the hot Milk and Cream into the bowl with the Egg Yolk mixture while whisking constantly. 

Return the tempered Eggs to the saucepan and continue heating the combined mixture over medium heat while stirring constantly.

Tempering Egg Yolks for Creme Anglaise
Heat the sauce to 180 degrees Fahrenheit (82 degrees Celsius). If you do not heat the sauce to the proper temperature, it will not thicken. The Crème Anglaise is done when a finger run across a sauce-dipped spoon leaves a distinct line.

When the sauce is done, immediately strain it into a bowl over an ice bath. Place a piece of plastic wrap directly on the surface to prevent a skin from forming and allow the sauce to cool.

The Crème Anglaise will keep refrigerated for up to a week.

Fresh Strawberries Served with Creme Anglaise

- The Recipe -

Crème Anglaise:


  • Whole Milk: 240g (1 Cup)
  • Heavy Cream: 240g (1 Cup)

  • Sugar: 100g (0.5 Cup)
  • Vanilla Extract: 6g (0.5 Tbls)
  • Yolks: 110g (6x)


1. In a large saucepan, heat the Milk and Cream to a gentle simmer. Stir frequently as Milk and Cream can easily scorch over high heat.

2. As the Milk and Cream heat, whisk the Sugar, Yolks and Vanilla together in a medium bowl. Once the Milk and Cream mixture reaches temperature, slowly pour approximately half of it into the Yolk mixture while whisking. Pour the tempered Yolks back into the saucepan and return it to the heat.

3. Continue to cook the mixture over medium heat, stirring constantly. The sauce will thicken as it approaches 180 degrees Fahrenheit (82 degrees Celsius). As soon as the mixture reaches 180 degrees Fahrenheit, remove the saucepan from the heat and strain the Crème Anglaise into a bowl over an ice bath. Place a piece of plastic wrap directly on the surface to prevent a skin from forming and allow the sauce to cool.

Chef's Note: Do not cook the sauce over too high a heat. The temperature may continue to rise even after you remove the saucepan from the heat and the Yolks can curdle. 


- Crème Anglaise can be stored in the refrigerator for up to a week.
Questions? Comments? Send me an email or leave a comment.
Stay connected with Outside of the Breadbox on Facebook, view on Instagram,
follow on Twitter @BreadChefMark. And sign up for the email list.

No comments:

Post a Comment