When it comes to French desserts, it’s easy to get lost in the creamy, dreamy world of custards. Names like crème anglaise, crème pâtissière, and crème diplomate pop up all over pastry menus — but what exactly is the difference between them?
Let’s break down the custard family tree and settle the mystery once and for all.
Crème Anglaise — The Pouring Custard
Light, silky, and perfect for drizzling.
Crème anglaise is the refined, French cousin of the classic pouring custard. Made from egg yolks, sugar, and milk (sometimes cream), it’s gently cooked until it thickens just enough to coat the back of a spoon — but never sets firm.
Best for:
✔ Pouring over cakes, tarts, or crumbles
✔ A base for homemade ice cream
✔ Classic desserts like Sticky Date Pudding
Think of it as the grown-up version of the custard your Nan used to pour over apple pie — smoother, silkier, and a little more elegant.
Crème Pâtissière — The Pastry Cream
Thicker, firmer, and made for filling.
Crème pâtissière is the sturdier, more dependable sibling in the custard family. Thickened with cornflour (or plain flour) and cooked to a gentle boil, it holds its shape beautifully. Rich with vanilla, often finished with butter, it’s a staple in every patisserie.
Best for:
✔ Filling éclairs, profiteroles, or choux buns
✔ Inside fruit tarts
✔ Layered into mille-feuille or Vanilla Slice
Crème Diplomate — The Lightened One
A fluffier, airier pastry cream.
Take your trusty crème pâtissière, fold in freshly whipped cream (sometimes stabilised with gelatin), and voilà — you have crème diplomate. Lighter in texture but still pipeable, it gives you that creamy richness without the weight.
Best for:
✔ Modern fruit tarts
✔ Layered trifles or parfaits
✔ Delicate cream puffs
It’s the pastry cream’s more refined, party-ready cousin.
Crème Chiboust — The Airy Showstopper
A fusion of pastry cream and Italian meringue.
Crème chiboust combines crème pâtissière with whipped egg whites or glossy Italian meringue. The result? A luxurious, mousse-like texture that’s light, airy, and usually set with a touch of gelatin for stability.
Best for:
✔ Cream-filled sponge cakes or fruit flans
✔ Set moulded desserts
✔ Impressive layered creations
This one takes a little more skill but is guaranteed to wow your dinner guests.
Crème Caramel — The Baked, Inverted Custard
Silky, set, and finished with golden caramel.
Crème caramel is where custard meets caramel in perfect harmony. Similar to crème anglaise in ingredients, it’s baked gently in a water bath until set. Once cooled, it's flipped to reveal a shimmering layer of golden caramel sauce.
Best for:
✔ Classic plated desserts
✔ An elegant, make-ahead dinner party finale
Timeless, sophisticated, and universally loved.
Crème Brûlée — The One with the Crack
Rich custard hiding beneath a glassy, caramelised top.
Crème brûlée is dessert theatre at its finest. Another baked custard, similar in base to crème anglaise, but its claim to fame? That satisfying, torched sugar crust — the ‘brûlée’ (meaning ‘burnt’ in French) — that cracks under your spoon.
Best for:
✔ Elegant dinner parties
✔ When you want drama, creaminess, and crunch in one spoonful
Silky underneath, crackly on top — pure dessert perfection.
Whether you’re pouring silky anglaise over dessert, piping rich pâtissière into éclairs, or cracking into a brûlée, there’s a custard for every occasion. Master one, and you’re halfway to mastering them all — it’s all about patience, precision, and perfect timing.
A word of warning: My mother-in-law was a custard queen — so naturally, mine is never quite good enough for some people… namely, a certain spoilt baby boy who shall remain unnamed. You know how it goes.
Check out our website for the recipes😊
Bon appétit, and happy custard-making!
