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Creme Anglaise


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Rate this recipe 4.5/5 (68 Votes)
Creme Anglaise 1 Picture


  • 6 Tbsp. sugar
  • 5 egg yolks
  • 1 cup whole milk
  • 1/2 cup whipping cream
  • 1 tsp. vanilla


Servings 5


Step 1

In top of double boiler mix sugar and egg yolks; whisk until light and lemon-colored. In small saucepan heat milk, cream and vanilla to scalding point. Remove from heat. Gradually add hot milk mixture to yolks, whisking constantly. Place over simmering water; cook, stirring constantly, until mixture coats the back of a spoon. Immediately remove from heat. Continue whisking until cooled, about 2 minutes. Sauce may be served hot or cold. If not used immediately store in refrigerator.


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