What is the desired consistency for crème anglaise when it is properly cooked?

The desired consistency for crème anglaise when it is properly cooked is lightly thickened. This custard sauce needs to achieve a velvety texture that coats the back of a spoon. When properly cooked, crème anglaise should be smooth and pourable, allowing it to be used as a sauce for desserts without being overly thick or heavy.

To test if it has reached the right consistency, chefs often perform the "nape" test, where the sauce should coat the spoon and leave a clear trail when a finger is drawn through it. If it is too thick, it may indicate overcooking, which can lead to a grainy texture. If it remains runny, it may not have reached the appropriate temperature to set properly through the thickening effect of the egg yolks. Therefore, achieving this "lightly thickened" state is essential for the perfect crème anglaise.