DISH RESEARCH · Dish
Crème anglaise
Also known as: Crème anglaise, préemballée
French pouring custard of milk, egg yolks, sugar and fresh vanilla bean.
About Crème anglaise
Crème anglaise is a classic French pouring custard served as a dessert sauce. This profile follows a traditional milk-only version made with whole milk, egg yolks, granulated sugar and a fresh vanilla bean.
Milk and yolks give the sauce a gentle dairy richness, while sugar rounds the custard without making it heavy. Fresh vanilla brings a clear floral fragrance and small aromatic seed flecks through the sauce.
The custard is smooth, pale yellow and fluid enough to pour, yet thick enough to coat the back of a spoon. It has a glossy surface and a fine, even texture without the firm set of baked custard or the starch-thickened body of pastry cream.
Allergens in this recipe
Contains: Milk, Egg.
Other allergen details are unconfirmed.
Ingredients vary by restaurant. Confirm your allergens with staff before ordering.
Ingredients in Crème anglaise
Traditional Milk-Only Vanilla Crème Anglaise.
- Whole milkPouring custard base
- Egg yolksCustard thickening and richness
- Granulated sugarSweetness
- Fresh vanilla beanVanilla infusion
Ingredient details & uncertainties
Allergen information is incomplete. Unconfirmed details do not establish that an allergen is absent.
- Whole milk:
- Egg yolks:
- Granulated sugar:
- Fresh vanilla bean:
Origins & food traditions
Sugar Geek Show supplies the complete four-ingredient milk-only recipe selected here and explicitly describes milk as the more traditional method than a milk-and-cream mixture. The reference article independently identifies crème anglaise as a light pouring custard made from sugar, egg yolks, hot milk and vanilla.
Countries
- France
Cuisines & regions
- French Cuisine