A light sweet custard cream made by cooking egg yolks, sugar and milk until thickened.

Crème anglaise can be served instead of cream  —  hot or cold, thick or thin, depending on the type of dessert it is served with. It can be flavoured with vanilla, coffee, liqueur, chocolate, etc.

When enriched with egg yolks and thick cream, crème anglaise is used to make ice creams. A Bavarian cream is made when egg yolks, gelatine, whipped cream and various flavourings are added to basic crème anglaise.

See a recipe for vanilla sauce with milk.