What's the difference between crème anglaise and custard?

The methodology and most of the ingredients are the same, except pastry cream incorporates flour or cornstarch and therefore needs to be boiled. This results in a much, much thicker custard. Crème anglaise on the other hand, is thickened only with egg yolks resulting in a thinner, silkier, more pourable sauce .

Why do the French call custard crème anglaise?

*Ironically, the term “crème anglaise” translates as “English cream,” not because the French believed that the custard was an English invention but because they perceived it as characteristic of the English .

What are the 3 types of custard?

There are three types of custard: baked, stirred, and frozen . Baked custards include bread pudding, flan, and cheesecake, and are prepared by baking in an oven or water bath. Boiled Custards include beverages like eggnog. Puddings, creme anglaise (krem on-GLAYZ), and pastry cream are some examples of stirred custards.

What is crème anglaise made of?

It is a mix of sugar, egg yolks, and hot milk usually flavoured with vanilla. Crème anglaise can be poured over cakes or fruits as a sauce or eaten as part of desserts such as floating island. It also serves as a base ingredient for other desserts such as ice cream or crème brûlée.

Is crème anglaise just melted ice cream?

A Shortcut To Crème Anglaise Vanilla ice cream is made the same way with the same ingredients, but after the custard forms, it's chilled, churned, then frozen. Melting vanilla ice cream therefore reverts it to the liquid custard stage, essentially turning it into a crème anglaise , as Garten said.

Is crème anglaise the same as creme brulee?

Translated as English cream, crème Anglaise could be considered more of a sauce because of its fluid consistency, and is the basis of many ice creams and mousses. It is also what is used to create a crème brûlée and the custard base of île flottante (floating islands) .

What do Americans call British custard?

The British word 'pudding' is commonly used to refer to any sweet dessert eaten after a meal. Americans use the term only to mean an egg custard that is usually sweet but could also be savory . The most popular custards of this type in the US are chocolate, vanilla and butterscotch.

Can you buy ready made crème anglaise?

Custom Culinary ® Ready-To-Use Frozen Crème Anglaise Sauce .

Is crème anglaise a stirred custard?

Creme Anglaise (English Cream) is the French translation for custard sauce. There are two types of custard; cooked (stirred) and baked . The difference being that 'baked' custards contain whole eggs and are cooked 'in' a water bath 'in' the oven (think creme brulee).

Is crème pâtissière the same as custard?

P.S. In case you're wondering what the difference is between Crème Pâtissière and custard (which the French refer to as Crème Anglaise), it's the cornflour. Officially, custard shouldn't contain cornflour. So basically, Crème Pâtissière (or pastry cream) is simply set custard .

What is custard called in England?

Crème anglaise has many names: English cream, English custard, pouring custard, sauce à la anglaise, vanilla sauce -to name a few. Pastry chefs simply call it “anglaise”.

Custard (Creme Anglaise) (2024)

By:Nagi

Published:31 Mar '17Updated:13 Jan '23

85 Comments

A classic, beautiful vanilla Custard that you’ll want to pour over everything! This is a proper version made using egg as a thickener – no cornflour. Also known as Creme Anglaise, you’ll be amazed how easy it is to make, and how stunning a real homemade custard is compared to store bought. It actually tastes like…. well, like custard!

As I started writing up this recipe to tell you how good homemade custard is compared to store bought, I realised that I had never actually bought custard before.

So this morning after my daily caffeine fix (shameless coffee addict here), I popped into the supermarket to buy a (small) carton.Just so I could trulydescribe the difference. Because it’s easy enough to say that homemade is always better. But I didn’t actually knowwhat store bought tasted like.

Having now had my first taste of store bought, I can definitively tell you that there is no comparison. Store bought lacks flavour, it isn’t actually creamy and an inspection of the ingredients showed that it’s made with a thickener, which explains why it lacked the richness that’s so prevalent in homemade custard.

It is NOTHING like this….

Isn’t it beautiful?? It’s quite amazing that something that is made with so few ingredientscan transform into something so stunning. Both looks and taste.

“Custard” is a pretty generic term. It refers to a range of desserts and sauces made using egg, milk/cream and sometimes a thickener. You can get custards that are firm enough tohold its shape, like what you get in pies and cakes, firm piping custard (Creme Patissiere) and custard that’s used to pour over things (also known as Creme Anglaise).

This is the pouring kind. Which I simply call Custard because I call every other type of custard something else, not just “Custard”. 🤷🏻‍♀️

What to use custard for? Gosh, the list islong!

I think many people associate custard with Christmas pudding. It’s very traditional.

For me though, I use it to doll up many desserts. Like this Apple Cake – a reader recipe which isvery popular, and rightly so because it’s so tasty, so moist and so darn fast to make! I make it often because it’s a crowd pleaserand it freezes well too.

Case in point – I had one in the freezer which I pulled out to show you how custard can fancy up a simple piece of cake. 🙂

Pour it over pancakes, with Bread and Butter Pudding (INSANELY good), waffles, crumbles / crisps, puddings, French Toast, use it in trifles.

Or just pour it over a bowl of fruit.

If you put this in front of me at the end of a fancy pants dinner party, I’d be one happy gal. – Nagi xx

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Custard (aka Creme Anglaise)

Author: Nagi

Prep: 5 minutes mins

Cook: 15 minutes mins

Total: 20 minutes mins

Sweet

4.86 from 28 votes

Servings5

Tap or hover to scale

A beautiful, classic pouring custard recipe, made the proper way with just egg as a thickener – no cornflour. Also known as Creme Anglaise. This recipe makes 1 1/3 cups of Custard which is enough for 4 – 5 servings. It’s quite rich so a little goes a long way! Recipe video below. Picture with the ever popular Easy Moist Apple Cake.

Ingredients

▢ 1 vanilla bean (Note 1)
▢ 1 cup / 250ml heavy / thickened cream (Note 2)
▢ 1/4 cup / 65 ml milk (whole or reduced fat, not zero fat)
▢ 3 egg yolks
▢ 1/4 cup / 50g white sugar, preferably caster / superfine

Instructions

Using a small knife, cut a slit down the length of the vanilla bean then scrape out seeds (see video).
Place cream, milk and vanilla seeds + vanilla bean into a small saucepan over medium heat. When it just comes to simmer, remove and cool for 5 minutes.
Meanwhile, place yolks and sugar in a bowl. Whisk for 2 minutes until it becomes a bit pale.
Remove vanilla pod from milk and discard.
While whisking, SLOWLY pour milk into the eggs. Then pour it back into the saucepan.
Return to low heat (can use medium low if on electric). Whisk regularly for first 3 minutes, then pretty much constantly for the next 5 minutes, or until the custard coats the back of a spoon. You should be able to draw a path (see video).
Remove from heat.
Optional: strain to make extra silky smooth.
Keeps for 3 days in the fridge. Custard will thicken slightly more as it cools to room temperature. Do not freeze. See note 3 for suggested uses.

Recipe Notes:

1. Vanilla bean will give this a truly fabulous vanilla flavour but you could use 1 tsp vanilla bean paste or extract instead. Vanilla essence is artificial so it won’t provide as nice a flavour.

Vanilla Beans are a bit of atreat, they start at $6 for 2 beans at the stores (here in Australia). You can get better value online, even from Ebay! It gives the most amazing vanilla flavour to whatever you use, especially when you infuse the milk with the used bean, like in this recipe.

To make the most of it, what I do is rinse then dry the used bean. Then pop it in a jar of white sugar to make vanilla infused sugar. If you use that sugar with a bit of vanilla bean paste or extract, the flavour you get will be as though you made it using a vanillabean. I find that 1 used bean infuses 1 cup of sugar quite nicely. My stash is ongoing and it’s only when I empty the jar completely that I toss out the beans (I have no idea which have been in there for how long!) and start again.

Nutrition Information:

Serving: 82gCalories: 242cal (12%)

Did you make this recipe?I love hearing how you went with my recipes! Tag me on Instagram at @recipe_tin.

WATCH HOW TO MAKE IT

Custard recipe video!

LIFE OF DOZER

Don’t fall off your chair in shock….but I think Dozer’s gagging for custard??

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85 Comments

Neva says
April 10, 2024 at 7:35 am
Yet another hit! Dear Nagi, you are amazing! ❤️
Reply
Anna E says
January 9, 2024 at 2:49 am

Absolutely superb. It’s amazing cold too. Would be ideal for doughnut or churro fillings, or even in a pavlova roll.
Mine actually split a little, but I used the stick blender for about 6 or 7seconds and it returned to its lovely silky smooth texture. I kept it in a jar in the fridge for 2 days and it was still just as delicious.
Reply
Sarah says
December 24, 2023 at 8:23 pm

Made this today in advance for the Christmas pudding tomorrow and it is amazing! I’m very sensitive to eggy flavours also but this custard didn’t leave an eggy flavour in the mouth at all. Delicious!
Reply
KATE says
November 4, 2023 at 11:19 pm

Made this for my sick hubby and it went down well. I bought a small bulk amount of Vanilla Beans online and it was far more cost efficient than buying
locally. Much fresher to
Reply
Kirsty says
March 10, 2023 at 5:51 pm

Great recipe and so easy to make. Just wondering what the cake is in the photo?
Reply
Linda Eales says
November 28, 2022 at 12:39 am
See Also
High And Low Baking Is The Method That Prevents A Curdled Pie Filling

Excellent recipe! I have made creme anglaise numerous times and this is the best! Thank you!
Reply
Nicky says
November 22, 2022 at 5:43 am

Absolutely lovely. I don’t use vanilla bean, too expensive, I just can’t afford it. I use best quality vanilla I can afford, and it turns out great. I love this stuff.
Reply
Judy Vallas says
September 6, 2022 at 6:34 am
It seems to me Brits and/or Aussies* go on and on about Bird’s custard. Isn’t that mostly cornflour? It never occurred to me to make custard without a thickener. I do have to give it a go. *(My mom was an Aussie, if that gives my opinion any weight 😏)
Reply
- Berni V says
  May 9, 2023 at 1:44 am
  
  Fabulous instructions and never, ever going to buy custard again. Ever!
  Would reduce the sugar next time for personal preference.
  Reply
- Kay B says
  December 24, 2022 at 6:27 am
  I am an Aussie and I have never heard of Bird’s custard. This is a great recipe, similar to what my Aussie mother and grandmother made and I make now.
  Reply
  - Bonnie says
    January 8, 2023 at 3:31 am
    
    I made this, and it tastes delicious! But weirdly it only seemed to get thinner once it cooled and then thinner again the next day. I got it to the same thickness as yours in the pan, I could do the line on the spoon. But then when it cooled it got thinner, and the second day it was almost like water! Thinner than the cream it was made with. It was so strange. I’m wondering if perhaps it’s because I used two day old egg yolks that I’d saved after making meringue? My cream was also fairly old (not off though)
    Reply
  - Judy Vallas says
    December 28, 2022 at 8:51 am
    I definitely wasn’t denigrating this recipe. I make crème anglaise occasionally, and I love it, too. I guess my mother was from a different region or just had different food habits.
    Reply
SM says
May 5, 2022 at 11:20 pm

The very first time that I haven’t liked that taste of a recipe from this site. The English recipes eg Nigella’s are better for this particular item
Reply
Allie says
January 22, 2022 at 4:33 am
Hi. I love your recipes. I’m making your vanilla cake with ermine frosting for my boys birthday and wonder if I can thicken this for a filling between layers? Or do you have another recipe for a custard filling?? Thx so much!!!
Reply
- Nagi says
  January 24, 2022 at 6:01 pm
  Hi Allie – try the thick custard filling from my profiteroles – it’s thicker! https://www.recipetineats.com/profiteroles/#wprm-recipe-container-32344 N x
  Reply
Allana says
December 27, 2021 at 10:39 pm
Hi Nagi,
Thanks for a lovely recipe, it came out amazing but much too sweet for me especially with xmas pudding on top.
Would there be any issues if I reduce the sugar to 1-2 Tbsp? Will it affect the thickening of the creme anglais? Thanks 🙂
Reply
Marco says
November 10, 2021 at 8:52 am
Hi Nagi! Is it possible to add brandy to the creme anglaise? If so, what measurements and would one cook the alcohol out before adding? Thanks in advance!
Reply
- Nagi says
  November 10, 2021 at 5:30 pm
  Hi Marco – you can add a slug of brandy to taste – just be sure the custard is cooled before adding it so it doesn’t split! N x
  Reply
  - Marco says
    November 11, 2021 at 9:37 am
    Excellent! Thanks, Nagi!
    Reply
Mary says
November 4, 2021 at 3:15 pm
Hi Nagi, I have not made your custard recipe but have made similar ones successfully. However, I like to serve custard warm/hot and when I re-heat it on say the next day, lumps form in what was a smooth custard. Can you suggest the best way to re-heat custard please.
Reply
Ivana says
September 19, 2021 at 7:41 pm
Brilliant custard easy to make fantastic to eat
Reply
Sherry Taylor says
June 23, 2021 at 7:55 am
I just made it for pairing with stewed rhubarb. I was wanting to try a new recipe and this one is light and sweet.
We used maple extract as we ran out of vanilla, and it’s wonderful! I love adding lemon or orange zest for a twist sometimes too.
Thank you!
Reply
Holly says
March 19, 2021 at 2:38 am

Hands down, the best crepe anglaise recipe I’ve made. This is my go to as it is easy and tasty although a little on the sweeter side. My family loves this recipe. We use it on fruit, pancakes, shortcakes, you name it. If it goes with vanilla it will work.
Reply
Johnnie says
March 2, 2021 at 3:49 am

This is amazing. If you’ve got the time, do sieve, but even if you don’t it’s still so good
Reply
Jane says
December 21, 2020 at 4:37 am
Hi Nagi
This is the first time i have ever made home made custard
Il never use tinned again
It was smooth,creamy, vanillary (if theres such a word) just found you today will be seeing your pagr again and again
Reply
Karyn K says
December 20, 2020 at 9:34 am
Can I make this a day before Christmas and refrigerate to reduce my workload on Christmas Day ? Thanks for all your wonderful recipes, I live by your website. Merry Christmas.
Reply
- Nagi says
  December 21, 2020 at 1:50 pm
  Yes 100% Karyn! N x
  Reply
Sonja says
December 16, 2020 at 5:35 pm
Hey Nagi, how are you?
I sincerely hope you and your loved ones are safe from the current storms and flooding.
I’m going to make both your pavlova and Creme Anglaise recipes.
I’d like to use the egg yolks from the Pavlova recipe though; rather then cracking open fresh eggs and wasting the egg whites.
Would it be okay if I used 4 egg yolks rather than the 3 in your recipe and if so, would I need to increase ratio of castor sugar, cream and milk.
I’m going to use the Creme Anglaise in my awesome mango trifle for Christmas Day next Friday (25/12/2020).
Reply