Crème Anglaise

Name: Crème Anglaise
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: about 2¼ cups (520 ml)
Cuisine: French Classic
Ingredients: 250 ml (1 cup) 35% cream Cream; 250 ml (1 cup) milk Milk; ¼ cup sugar (half with dairy, half with yolks) (60 ml) Sugar; about 5 yolks (90 g) Egg Yolk

Independent adaptation of a publicly published Patrice Demers recipe. Not affiliated with, sponsored by, or endorsed by Patrice Demers.

SWEET FINISH · DESSERTS & FRUIT

A sweet finish for desserts & fruit.

Demers's classic crème anglaise for desserts.

On the jar

CRME

Method: stove
Yield: about 2¼ cups
Ingredients: 4

Stove sauce. Cook from the recipe

Ratio

Cream 240 mlMilk 240 mlSugar 60 ml

Ingredients

Cream250 ml (1 cup) 35% cream
Milk250 ml (1 cup) milk
Sugar¼ cup sugar (half with dairy, half with yolks) (60 ml)
Egg Yolkabout 5 yolks (90 g)

Method

This sauce is cooked on the stove. The jar is for storing it, not making it.
Cook ingredients gently according to the published technique, adapted here as pantry quantities only.
Finish off heat; adjust seasoning.

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Companion jar

Crème Anglaise wants a whisk and a stove. Make it from this page.

The jar carries pour-and-shake sauces. These are its closest cousins from kitchens like this one:

4 kitchens · 10 stars · 1 national award

Apple-Orange-Sauce★★★ KITCHENOn the jar: APPLE-ORANGE
Truffle Balsamic Vinaigrette★★★ KITCHENOn the jar: TRUFFLE-BALS
Grain Mustard Dressing★ STARRED KITCHENOn the jar: GRAIN
Buttermilk Vinaigrette★★★ KITCHENOn the jar: BUTTERMILK

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Provenance

Patrice Demers. Pastry / French-Québécois. Cited awards include: Michelin 1* (Sabayon, Montréal).

Adapted from a Patrice Demers recipe (Patrice Demers / recettes-de-chefs.ca).

FAQ

Can this go in a shake jar?

No. This one needs a blender or stove, so make it from this page. Jars only carry pour-and-shake sauces. Its companion jar is below.

What do the quantities mean?

This page lists the published recipe in household units (with metric in parentheses). On a jar, the printed lines, counts, and QR guide carry the jar-batch amounts. Follow the jar or this page, not a mix of both. Amounts in the jar’s ADD row are rounded to the nearest common spoon measure (T = tablespoon, t = teaspoon) so they can be read off the glass.

Where did this recipe come from?

Adapted from Patrice Demers / recettes-de-chefs.ca (published as “Crème Anglaise”). Full citation lives in Provenance.

Companion jar