From Thomas Keller's MasterClass

Custard: Crème Anglaise

Crème anglaise is one of Chef Keller’s favorite dessert sauces. Learn how to make a traditional vanilla anglaise—without curdling.

Topics include: Crème Anglaise


Crème anglaise is one of Chef Keller’s favorite dessert sauces. Learn how to make a traditional vanilla anglaise—without curdling.

Topics include: Crème Anglaise

Thomas Keller

Teaches Cooking Techniques

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Fundamental techniques. Fantastic food.

Thomas Keller has won more Michelin stars than any chef in America. In his first online cooking class, the founder of The French Laundry and Per Se teaches you the underlying techniques of making great food so you can go beyond the cookbook. Learn how to confit vegetables, poach perfect eggs, make hand-shaped pasta, and bring Michelin star-quality meals to your kitchen.


Students give MasterClass an average rating of 4.7 out of 5 stars.

I could not have enjoyed these classes more. I’ve long respected the work of Chef Keller but now I love him. His teaching, demeanor, philosophy, etc. are all extraordinary. Thank you, Chef, for sharing so much with us. And thank you, Masterclass, for enabling this experience.

Great way to begin this journey... Chef Keller's comfort level, culinary mastery, and professionalism are obvious as he speaks about his craft

Compared to Puck, Gordon Ramsey was great. Compared to Gordon Ramsey Thomas Keller's class was brilliant and well worth the 90 or so dollars for it. Puck's class should be deleted.

How wonderful to have been able to watch this with my 13 year old granddaughter . We both learned different things, she learned about being gentle with eggs. It was a wonderful day.


Steven B.

So what would one need to do to turn that into a creme brûlée? Just pour it into a custard cup and use a blowtorch on the top? Sorry if this is naive - I have never made creme brûlée, but am interested!

Mike S.

Wish he would give ingredient amounts. 10 eggs......4 cups half and half??????

Leonardo C.

How do I prepare the crème brulée after making the anglaise? Does anyone know?

A fellow student

Hey Masters .. let me know how I can get fill screen or is that not part of the deal

Christoph R.

I am wondering about him saying its cooked to 185*C.... 92 would make a lot more sense, would it?!🤔


A bit off topic, but where can someone purchase those small delicate glass carafes used in the videos to hold liquids that are already measured. Seems like most of the chefs have them on Masterclass, but can't seem to find them online. Thanks!

Paul A.

I love the flavor of this for a creme anglaise and also turned it into ice cream also but would like to use it in a creme brulee but its way to thin and just melts when you try to add sugar on top to burn it. Can someone tell me how to tweak the recipe? Would cornstarch make it work?

A fellow student

We are a household of 2, so I halved the recipe. I also felt 100 g of sugar was too sweet. I used around 75. It will be on a blackberry pie tonight.

Alexandra F.

I just have one tip/comment: when tempering the eggs, as you are adding the hot milk-vanilla mixture into the eggs, touch the bottom of the bowl. When it is hot to the touch, it is safe to return the egg mixture to the pot with the rest of the milk and then cook it.

Cynthia M.

The nutritionist in me is screaming at all that white sugar. Has anyone used a less processed sugar like sucanat or rapadura in this recipe? I have every intention of trying that, just curious if anyone else out there has tried it with success (or not?) before.