Crème à l’anglaise, or crème anglaise, is a pouring custard made from milk or cream, egg yolks, and sugar, gently heated while stirring until it thickens enough to coat a spoon. Vanilla is the classic flavouring. Unlike set custards it contains no starch and must never boil, or the eggs scramble; the reward for careful temperature control is a silky, elegant sauce for puddings, fruit, and cakes. It is perishable and must be cooled quickly and refrigerated. The technique, stirring a custard to the exact nappé stage, is a foundational skill of classical patisserie.