Basic Crème Anglaise and Variations

This fundamental recipe has a multitude of uses in cooking. It is the basis for many baked custard desserts such as Crème Brûlée, Crème Caramel and Rice Custard but is also used as fillings in pies and tarts such as custard tarts. It’s not as difficult to make as you might think and I make use of a blender to completely emulsify the ingredients before they’re baked. You can also cook this mixture on the stove in a saucepan as you would custard. It makes very thick and delicious custard to have with fresh fruit or just as is. Crème anglaise mixtures should be baked in a bain marie (water bath) to prevent curding. The water should come up half way up the side of the submersed dish.



  1. Preheat the oven.
  2. Place the cream or milk and vanilla extract/vanilla bean in a saucepan and bring to the boil, then turn off the heat to allow the milk to infuse with the vanilla for 5–15 minutes.
  3. Remove vanilla bean (if using) and allow to cool almost completely (approximately 10–15 minutes).
  4. In a blender blend the egg yolks and sugar until well combined.
  5. When cooled pour the cream mixture into the egg mixture in the blender and continue to blend until very well combined.
  6. Strain through a Tammy cloth or fine cotton or muslin cloth and use as required.


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