Crème Anglaise

Preparation info

  • Makes about a cup and

    a half

    of sauce
    • Difficulty


Appears in

Tom Fitzmorris's New Orleans Food

Tom Fitzmorris's New Orleans Food

By Tom Fitzmorris

Published 2018

  • About

Crème Anglaise, or custard sauce, is served with many kinds of desserts, but I like it best with bread pudding and intense chocolate tortes—particularly those with raspberries. You can add a little rum or brandy to this at the end to spike it up a little. But do this strictly to taste—don’t guess.


  • 1 cup heavy whipping cream
  • 3 Tbsp. sugar
  • 4 egg yolks


  1. Combine the cream and 1 tablespoon of the sugar in a saucepan and bring to a simmer, stirring until the sugar dissolves. Keep warm on low heat.
  2. Use an electric mixer to beat the egg yolks with the remaining sugar until thick and pale yellow. Whisk about half of the