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Custard: Crème Anglaise

Thomas Keller

Lesson time 10:37 min

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

Thomas Keller
Teaches Cooking Techniques
Learn techniques for cooking vegetables and eggs and making pastas from scratch from the award-winning chef and proprietor of The French Laundry.

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 loved this class. I have a new love and respect for Chef Kellar. I will utilize and master everything I have learned in this class. I am now on to his lesson II :)

Mr. Keller by far is the best cookbook author simply for the fact that he explains the reasoning behind why we use certain tools and techniques.

The humility of Chef Keller is one of the greatest ingredients in his teaching recipe. We are already integrating many of his practices into our home kitchen and can't wait to work through cooking each individual recipe until we get them right. Thank you!

From novice chef to owner of two restaurants, Masterclass has help me achieve many milestones in my young life. At 21 there is a whole world ahead of me and I look forward to taking everything Chef Keller has taught me and using them to better the world.


Nancy D.

Loved learning this technique. Served the vanilla anglaise with pears poached in port wine (with cinnamon, orange and lemon zest). Delicious, light and refreshing dessert.


I don't know what you all think but i watched both Gordon's masterclasses and Wolfgang's as well and Thomas Keller Masteclass is the best so far. Tips, Tricks and proper techniques teaching. Remind me of reading Paul Bocuse book but with visual plus his experience tips! Excactly what i am looking for!

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?

Pete L.

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.