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The Creamy Origins of Crème Anglaise

Crème Anglaise, literally translating to 'English Cream', is a ubiquitous cornerstone in French cuisine, particularly in its world-renowned pastries and desserts. This velvety, sweet custard has travelled through centuries of gastronomy, enriching the flavor profiles of countless dishes. Here, we dive into the origins, preparation, usage, and significance of Crème Anglaise, providing an all-encompassing appreciation of this luscious custard.

The Creamy Origins of Crème Anglaise

Despite its French moniker, Crème Anglaise is named as a nod to its English roots. It is essentially a pourable version of the custard that originated in medieval England, known for its slightly sweetened, egg-enriched milky concoction. By the 16th century, this creamy delight crossed the English Channel and was embraced by the French, who then fine-tuned the recipe to its contemporary incarnation. Today, Crème Anglaise has earned its place as an indispensable element of French patisserie.

Crafting the Perfect Crème Anglaise

At its heart, Crème Anglaise is a simple custard made from just a handful of ingredients—egg yolks, sugar, and milk or cream. However, its preparation requires a delicate touch and careful attention to temperature.

  1. Sweeten the Base: Begin by heating milk or cream in a saucepan until it's just below boiling point. Simultaneously, whisk egg yolks and sugar together in a separate bowl until they're pale and fluffy.

  2. Temper the Eggs: Pour a small amount of the heated milk or cream into the egg yolk mixture while whisking vigorously. This process, known as tempering, gently raises the temperature of the eggs to prevent them from scrambling when introduced to the heat.

  3. Cook the Custard: Return the mixture to the saucepan and cook on low heat, stirring continuously with a wooden spoon.

  4. Coat the Spoon: The custard is ready when it thickens enough to coat the back of the spoon. This stage, also referred to as 'nappé', generally occurs around 170-175°F (76-80°C).

  5. Cool Down: Immediately remove the custard from the heat and strain it through a fine-mesh sieve into a clean bowl. This removes any possible lumps, resulting in a perfectly smooth Crème Anglaise.

  6. Infuse the Flavors: Traditional Crème Anglaise often includes a splash of vanilla for flavor. Other variations can be achieved by infusing the milk or cream with flavors such as chocolate, coffee, or liqueurs, offering a range of possible tastes and aromas.

Crème Anglaise: A Versatile Delight

What makes Crème Anglaise so fundamental to French baking is its versatility. It serves as a base for other desserts, a sauce, or even a dessert on its own.

As a Base: Many famous French desserts owe their existence to Crème Anglaise. It is the starting point for ice creams, mousse, and the magical Crème Brûlée, which is simply Crème Anglaise baked until set, then topped with a layer of caramelized sugar.

As a Sauce: Crème Anglaise is often served as a pouring sauce alongside rich desserts like warm chocolate cake or apple tart, providing a balance of flavors and textures. It also serves as a delightful pool under a scoop of sorbet or a poached fruit.

On its Own: Crème Anglaise can be enjoyed simply on its own. Its delicate sweetness and creamy texture make it a satisfying treat, especially when flavored with additions like rum, cinnamon, or even lavender.

The Heartbeat of French Patisserie

The success of French pastries and desserts is largely owed to the art of balance. Crème Anglaise, with its understated sweetness and creamy texture, offers the perfect foil to richer, denser, and bolder flavors. Its adaptability allows it to complement a wide variety of dishes, making it a universal tool in the French pastry chef's arsenal.

Moreover, the creation of Crème Anglaise teaches the budding patissier the science of emulsions and the careful control of heat—skills that are paramount in the world of baking and dessert-making. Mastering this custard equips a chef with an understanding of the complexities of pastry, an essential foundation for many other culinary endeavors.

In essence, Crème Anglaise is a testament to the elegance of simplicity. With only a few ingredients, careful technique, and patience, one can create a versatile culinary gem that is cherished worldwide. So, the next time you enjoy a spoonful of this custard or taste it in a dessert, take a moment to appreciate the history and craftsmanship behind this delectable component of French gastronomy.

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