My Go-To Crème Anglaise Recipe

A Sweet Celebration of Real Vanilla: My Go-To Crème Anglaise
By Tanya Novak, Head Chef at Art Bakery & Gourmet, Marbella

There’s something truly magical about the aroma of vanilla—the way it warms the senses and elevates even the simplest of desserts. As the head chef at Art Bakery & Gourmet in Marbella, I’m always on the lookout for ways to highlight natural ingredients, and few things are as delightfully aromatic as a real vanilla bean.

Today, I want to share one of my all-time favorite recipes: Crème Anglaise (or vanilla custard). This creamy and velvety delight is the perfect showcase of vanilla’s depth and warmth. Whether you serve it drizzled over fresh fruit, poured on top of a delicate cake, or even used as a base for other desserts, this custard will quickly become a staple in your home kitchen.

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Ingredients

  • 2 cups whole milk

  • 1 vanilla bean (or 1 teaspoon of high-quality natural vanilla extract)

  • 4 large egg yolks

  • 1/3 cup sugar

  • Pinch of salt

Instructions

  1. Heat the Milk
    In a medium saucepan, heat the milk over medium heat. If you’re using a vanilla bean, split it open, scrape out the seeds, and add both the seeds and pod to the milk. Bring the milk to a gentle simmer, then remove from heat and let it steep for 10 minutes. This step infuses the milk with that wonderful vanilla essence.

  2. Whisk the Yolks
    In a separate bowl, whisk together the egg yolks, sugar, and salt. Continue whisking until the mixture becomes pale and creamy, which usually takes about a minute or two.

  3. Temper the Eggs
    Slowly pour the warm milk into the egg mixture, whisking constantly. This method, known as “tempering,” prevents the egg yolks from scrambling by gradually warming them.

  4. Cook the Custard
    Return the mixture to the saucepan and place it over low heat. Stir constantly with a wooden spoon. You’ll notice the custard begin to thicken after around 5–7 minutes. You’ll know it’s ready when it coats the back of the spoon. Be careful not to let it boil.

  5. Strain and Chill
    Strain the custard through a fine mesh sieve to catch any tiny bits of curdled egg and remove the vanilla pod. (If you’re using vanilla extract instead of a bean, add it at this stage.) Allow the custard to cool to room temperature, then refrigerate for at least 2 hours before serving.

Serving Suggestions

  • Drizzle over slices of delicate sponge cake or pound cake for an elegant dessert.

  • Spoon generously over fresh berries or seasonal fruit.

  • Use as a base to create ice cream or other creamy desserts.

Chef’s Note:
I love pairing Crème Anglaise with our freshly baked pastries at Art Bakery & Gourmet, especially when hosting brunches or intimate gatherings. The silky custard, with its luxurious mouthfeel, instantly transforms any dish into something special. Give this recipe a try, and let the subtle warmth of vanilla whisk you away on a sweet culinary journey.

Thank you for stopping by my blog! I hope you enjoy making (and tasting!) this Crème Anglaise as much as I do. Feel free to share your baking adventures or ask any questions in the comments below. Bon appétit!

With sweet wishes,
Tanya Novak
Head Chef, Art Bakery & Gourmet, Marbella

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