Name: Crème Anglaise
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: French
Ingredients: 1 cup whole milk; 1/2 cup heavy cream; 2 teaspoons vanilla bean paste (or substitute with vanilla extract or a scraped vanilla bean); 6 large egg yolks; 1/2 cup granulated sugar

Crème Anglaise

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Transform your desserts with crème anglaise. Discover its silky texture and delicious flavor, perfect for any occasion.

Author: Diana Rattray
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Yield: 12 servings 1x
Category: Desserts, Sauces
Method: Stovetop
Cuisine: French

Ingredients

Scale

1 cup whole milk
1/2 cup heavy cream
2 teaspoons vanilla bean paste (or substitute with vanilla extract or a scraped vanilla bean)
6 large egg yolks
1/2 cup granulated sugar

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Instructions

Prepare an Ice Bath and Strainer: Fill a large bowl with ice cubes and cold water, about halfway. Set a medium bowl inside it and place a fine mesh strainer over the medium bowl. You’ll strain and chill the finished sauce here.
Heat the Milk and Cream: In a medium saucepan, combine the milk, heavy cream, and vanilla bean paste. Heat over medium heat, stirring frequently, until it just begins to simmer (about 190°F on an instant-read thermometer).

Credit: Diana Rattray
Whisk the Egg Yolks and Sugar: While the milk mixture heats, whisk the egg yolks and sugar together in a large bowl until the mixture is thick, pale, and slightly fluffy—about 2 to 4 minutes. You can do this by hand or with an electric mixer. Temper the egg mixture by slowly pouring the hot milk mixture into the yolk mixture, whisking constantly to prevent curdling.

Credit: Diana Rattray
Cook the Custard: Return the mixture to the saucepan and place over medium-low heat. Cook, stirring constantly with a wooden spoon or heatproof spatula, until the custard thickens and reaches 180°F to 185°F. It should coat the back of the spoon.

Credit: Diana Rattray
Strain and Cool: Immediately pour the custard through the prepared strainer into the bowl set in the ice bath. Stir gently, then place a piece of plastic wrap directly on the surface of the sauce to prevent a skin from forming.

Credit: Diana Rattray
Cool: Cool to room temperature in the ice bath, then refrigerate until ready to serve. The sauce will keep for up to 3 days in the fridge. Drizzle over cakes, desserts, bread pudding, or fresh fruit. Enjoy!

Credit: Diana Rattray