Crème Anglaise Recipe

4.86 from 7 reviews

Crème Anglaise, the classic custard sauce, is versatile and can be flavored a million different ways. This is a great basic recipe to have on hand. It can elevate an ordinary dessert into a special presentation. The recipe makes 3 cups of sauce.

Prep Time15

Bake Time10

Total Time25

Servings:12 servings

Ingredients

½ vanilla bean ( or 1 teaspoon vanilla extract)
8 oz whole milk (1 cup)
8 oz heavy cream (1 cup)
6 large egg yolks
3 oz granulated sugar (⅓ cup)

Instructions

Split ½ vanilla bean and scrape out the seeds. Combine 8 oz whole milk, 8 oz heavy cream the vanilla beans and the pod in a pan over medium high heat. Cook until scalding hot. Do not let it come to a full boil.
While the milk heats up, whisk together 6 large egg yolks and 3 oz granulated sugar. Whisk the hot milk into the bowl of egg yolks, then return the mix to the pan.
Cook the sauce over low heat, stirring constantly, until the mixture thickens enough to coat the back of a spoon (see photo). Remove from the heat immediately and strain.
Refrigerate until serving.

Notes

If the sauce gets a bit curdled, don't panic. To bring back the smooth texture use an immersion blender or regular blender to puree the sauce.

Nutrition