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Crème Anglaise Recipe and Fresh Berries
5 from 21 votes

Crème Anglaise Recipe and Fresh Berries

This Crème Anglaise combines rich egg yolks, sugar, heavy cream, and vanilla bean to create a smooth, velvety custard sauce. It is gently cooked until thickened and served with a mix of fresh berries like strawberries, blueberries, raspberries, and blackberries, adding bright, natural sweetness and texture contrast to the creamy sauce.

Prep Time
10 mins
Cook Time
15 mins
Additional Time
1 hr 30 mins
Total Time
1 hr 55 mins
Servings: 8
Calories: 669 kcal
Course: Dessert
Cuisine: French

Ingredients

  • 2 vanilla bean pods
  • 4 cups heavy whipping cream
  • 12 egg yolk
  • 1 cup sugar
  • 1 lb strawberries fresh, quartered
  • 1 pint blueberries
  • 6 oz raspberry
  • 6 oz blackberry
  • Whipped Cream recipe
  • mint fresh

Instructions

    Cup of Yum
  1. Split the vanilla bean pods lengthwise down the middle. In a heavy saucepan, add 4 cups of heavy cream and the vanilla bean pods. Heat the cream over low heat until bubbles begin to form on the edges. Remove it from the heat.
  2. Remove the vanilla beans from the cream. Using the back of a paring knife, scrape the inside of the vanilla beans to remove the insides. Add the vanilla beans back to the heavy cream. Discard the pods.
  3. Separate the egg whites from the egg yolks and place the yolks in a large bowl. Reserve the egg whites for another recipe.
  4. Whisk the sugar with the egg yolks until combined.
  5. While whisking constantly, pour ¼ to 1/2 cup of the hot, heavy cream into the egg yolks to bring the yolks up in temperature. Add the remaining heavy cream and whisk quickly to combine.
  6. Place the heavy cream and egg mixture on a burner over low heat. Low heat is essential here. Whisk constantly until the sauce is thickened and coats the back of a spoon, about 8–12 minutes, see the notes below. Remove from the heat and transfer through a fine-mesh sieve or chinois. Refrigerate for 90 minutes or until cool.
  7. Serve by pouring some of the crème anglaise over top of fresh berries and serving with optional heavy whipping cream and mint.

Notes

  • Crème anglaise can be prepared up to 4 days in advance and keeps refrigerated in a sealed container for up to 5 days.
  • Freezing is not recommended as the sauce separates upon thawing.
  • Reheat gently over low heat, stirring constantly to avoid curdling.
  • Use low heat when cooking the custard to prevent scrambling the eggs.
  • Vanilla beans provide superior flavor; if unavailable, substitute with vanilla extract or vanilla bean paste.
  • Egg whites can be reserved for other recipes such as meringues or angel food cake.

Nutrition Information

Calories 669kcal (33%) Carbohydrates 47g (16%) Protein 8g (16%) Fat 52g (80%) Saturated Fat 30g (150%) Cholesterol 456mg (152%) Sodium 60mg (3%) Potassium 318mg (7%) Fiber 5g (20%) Sugar 36g (72%) Vitamin A 2230IU (45%) Vitamin C 49.8mg (55%) Calcium 136mg (14%) Iron 1.5mg (8%)

Nutrition Facts

Serving: 8 Serving

Amount Per Serving

Calories 669

% Daily Value*

Calories 669kcal 33%
Carbohydrates 47g 16%
Protein 8g 16%
Fat 52g 80%
Saturated Fat 30g 150%
Cholesterol 456mg 152%
Sodium 60mg 3%
Potassium 318mg 7%
Fiber 5g 20%
Sugar 36g 72%
Vitamin A 2230IU 45%
Vitamin C 49.8mg 55%
Calcium 136mg 14%
Iron 1.5mg 8%

* Percent Daily Values are based on a 2,000 calorie diet.