Silky Smooth Vanilla Bean Crème Anglaise with Fresh Berries
Crème anglaise is basically a pourable vanilla custard sauce, and once you make it, you'll want to put it on everything. Fresh berries are the move here—the tartness is such a good match for the rich, creamy sauce—but honestly, leftover crème anglaise on literally any cake or fruit you have in the house is never a bad idea. Make it the day before, keep it in the fridge, and you'll look like an absolute pro at dessert time.
Servings: 8 servings
Calories: 129kcal
Equipment
(2) mixing bowls
Plastic wrap
Shallow bowls (or even clear coupe/dessert glasses if you want to get fancy!)
Ingredients
For the Crème Anglaise
- 1 cup (240ml) whole milk
- ½ cup (120ml) heavy cream
- 1 Tbsp vanilla bean paste or 1 vanilla bean cut in half, seeds scraped out
- 4 (60g) large egg yolks
- ¼ cup (50g) superfine sugar
For Serving
- Fresh berries, such as raspberries, strawberries (quartered), blueberries, and/or blackberries
- Powdered sugar
- Mint, optional
Instructions
- Warm the cream. In a medium saucepan, combine 1 cup (240ml) whole milk, ½ cup (120ml) heavy cream, and 1 Tbsp vanilla bean paste (or 1 split vanilla bean with seeds scraped). Bring to a gentle simmer over medium heat, about 3–5 minutes, then remove from heat.
- Whisk the eggs. In a medium bowl, whisk together 4 large (60g) egg yolks and ¼ cup (50g) sugar until pale and slightly thickened, about 2–3 minutes.
- Temper and cook. Slowly whisk a few spoonfuls of the warm cream into the egg mixture to temper, then return everything to the saucepan. Cook over low heat, stirring constantly, until the custard thickens enough to coat the back of a spoon, about 5 minutes. Do not let it boil.
- Strain and chill. Strain through a fine mesh sieve into a bowl. Press plastic wrap directly onto the surface and refrigerate for at least 2 hours, or up to 2 days.
- Serve. Spoon a generous pool of crème anglaise onto a shallow bowl or plate, then pile fresh berries right on top so the sauce gently cradles them. Finish with a light dusting of powdered sugar or a few mint small leaves if you like. Want an extra drizzle of crème anglaise on top? Go for it! The beauty is in the simplicity. Enjoy!
Notes
- Plan for ¾-1 cup of fresh berries per person (roughly 120-150g). Serve with ¼-⅓ cup creme anglaise per person (60-80g).
- Nutrition facts are for the crème anglaise only.
- Make ahead: Prepare the crème anglaise up to 2 days in advance. Press plastic wrap directly onto the surface before refrigerating to prevent a skin from forming.
- Storage: Keep leftovers refrigerated in an airtight container for up to 3 days. Whisk briefly before serving if separated.
- Freezing: Not recommended—the custard can become grainy after thawing.
Nutrition
Calories: 129kcal | Carbohydrates: 10g | Protein: 3g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 113mg | Sodium: 20mg | Potassium: 70mg | Sugar: 9g | Vitamin A: 395IU | Vitamin C: 0.1mg | Calcium: 59mg | Iron: 0.3mg
Did you make this recipe?Tag @wellseasonedstudio and hashtag it #wellseasonedstudio!
