Crème anglaise (aka runny custard)

Crème anglaise (aka runny custard)

This a quick version of a delicious runny custard sauce also known as crème anglaise.  It makes perfect accompaniment to various desserts. It works with fruit crumbles, cakes or even poured over ice cream and berries.

Serves 4


  • 290g full fat milk
  • ½ tsp vanilla essence
  • 3 large egg yolks
  • 2 tblsp caster sugar


  1. Heat the milk and vanilla essence in a pan over medium hear and slowly bring to boil. Take off the heat immediately and set aside to cool down a bit.
  2. Whisk yolks and sugar in a bowl until pale. Pour the warm milk on to the beaten yolks, stirring steadily. Mix well and return to the same rinsed-out pan.
  3. Put the pan over the low heat stirring the mixture continuously. Simmer until the sauce thickens sufficiently to cover the back of a spoon (about 5 – 10 minutes). Make sure it does not boil!
  4. Strain into a sauce boat and cover with cling film. Allow to cool.
  5. Serve when ready with your favourite dessert.

Tip: If you like your sauce on a thicker side add 1/2 teasp to the eggs in point 2.

Leave a Reply

Your email address will not be published. Required fields are marked *