Classic Crème Anglaise

Preparation info

  • Makes

    1¾ cups

    • Difficulty


Appears in

The Simple Art of Perfect Baking

By Flo Braker

Published 1984

  • About

Crème anglaise, also called custard sauce, is the foundation for a variety of magnificent creams: ice cream, pastry cream, soufflé and Bavarian cream. It is easy to make but requires attention.


  • 1 cup (8 ounces) milk
  • ¼ cup (50 gra


Ingredient Preparations

Rest a sieve on top of a 1-quart mixing bowl to strain the crème anglaise after cooking.

Pour the milk and half the sugar into a -quart heavy-bottomed saucepan (the