Crème Anglaise

    20 min

    This is a thin homemade custard that you pour rather than spoon. Perfect for drizzling over desserts rather than using in a trifle. For added flavour, add some freshly grated orange zest to the cooled custard.

    2 people made this

    Serves: 2 

    • 2 large egg yolks
    • 235ml double cream
    • 65g granulated sugar
    • 1 tablespoon brandy-based orange liqueur (such as Grand Marnier®)
    • 1/4 teaspoon vanilla extract

    Prep:10min  ›  Cook:10min  ›  Ready in:20min 

    1. Whisk egg yolks, cream, sugar, liqueur and vanilla extract in a small saucepan until smooth.
    2. Place saucepan over medium-low heat and cook, stirring constantly with a rubber spatula scraping the bottom, until the mixture is hot and thickens slightly and the temperature reaches 82 degrees C, about 8 to 10 minutes.
    3. Remove from heat, strain and allow to cool.

    See it on my blog

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    Reviews in English (19)


    This is an excellent sauce. If you add the zest and extra brandy make sure to let the sauce rest overnight to develop the flavour.  -  17 Mar 2013  (Review from Allrecipes US | Canada)


    I thought I should really write a review for this recipe (my first one!) since I make it at least a couple of times a week. With apple crisp, peach cobbler, bread pudding, stewed rhubarb or just a spoon - it's delicious. Sometimes I add less sugar if it's going on something sweet. We have chickens so in the summer when we're being buried under a landslide of eggs, I will double the number of yolks - still perfect. Thank you so much for giving the temperature, no more deciding if it is thick enough coating on the back of a spoon or straining my custard because of lumps. Sometimes I add the brandy and zest and sometimes not - always delicious. Thank you, thank you, thank you!  -  26 Aug 2013  (Review from Allrecipes US | Canada)


    Delicious! I made it while the souffles were baking and I guess - based on belatedly reading the comments below - it'd make more sense to make it the day before and let the flavor develop further overnight. In any case, it was absolutely delicious. Oh, and I didn't have heavy cream, so used half & half - still came out perfectly, if a little more liquid-y.  -  13 Oct 2013  (Review from Allrecipes US | Canada)