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Creme Anglaise

Creme Anglaise is a European dessert cream sauce.
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Course: Dessert
Cuisine: European, French
Keyword: dessert sauce, custard, creme anglaise, stirred custard
Prep Time: 10 minutes
Cook Time: 20 minutes
Servings: 8

Equipment

  • Heavy saucepan

Ingredients

  • 1 cup whole milk
  • 3/4 cup heavy cream
  • 1/3 cup sugar
  • 4 large egg yolks
  • 1 vanilla bean split lengthwise, or 1/2 teaspoon vanila extract

Instructions

  • In a heavy saucepan, combine the milk and heavy cream. Scrape the seeds from the vanila bean. Cook over medium heat and bring to a simmer.
  • Once the sauce begins to simmer, remove the pan from the heat, add the sugar and stir to dissolve. Let it cool for 30 minutes. Discard the vanilla pod.
  • In a separate small bowl, whisk the egg yolks until blended.
  • Return the milk mixture to a boil over medium heat and then remove from the heat.
  • Add a 1/4 of the milk mixture to the egg mixture and stir quickly. Then the yolk mixture into the pan whisking until blended.
  • Return the mixture to medium heat and cook stirring constantly until the sauce is thick enough to coat the spoon (3-4 minutes). DO NOT LET THIS BOIL.
  • Transfer to a heat proof bowl and stirl frequently until it is room temperature. If you are using vanilla extract add it now. Stir until it is all mixed.
  • Cover and refrigerate until you are ready to use. This will keep for up to 2 days.