Delicious Creme Anglaise Recipe

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Your recipe box needs a Creme Anglaise recipe. Made with actual vanilla beans, this silky custard sauce will be used again and again for sweets.  


– 1 whole vanilla bean – 1 cup heavy cream – 1 cup whole milk – 6 large egg yolks – 1/2 cup granulated sugar – pinch fine sea salt


Slice the vanilla bean in half and down the middle lengthwise with a paring knife to reveal the seeds. Scrape the seeds off the vanilla bean using the back of the knife. 

Step 1

Place vanilla seeds and empty pods in a small saucepot. Add heavy cream and whole milk to the vanilla pod and seeds saucepan. 

Step 2

Heat the pot on medium-low and stir. Stir the mixture occasionally as it simmers. In a large bowl, whisk the egg yolks, sugar,  

Step 3

and salt until pale yellow and the mixture thickens as the liquid simmers. Wait a minute or two. Discard the vanilla pods once the liquid simmers.  

Step 4

Use a ladle to slowly pour hot liquid into the dish with the egg yolks, stirring constantly and fast to prevent solidification. Repeat until all liquid is in the bowl. 

Step 5

Return the mixture to the pot and cook on medium-low. Stir constantly with a wooden spoon until thickened. It coats spoonbacks. When you gently touch the spoon's back,  

Step 6

the liquid won't run. Pour the mixture into a basin with a fine mesh strainer after heating. After reaching room temperature, cover it in plastic and chill until use.  

Step 7


-Calories: 669kcal -Carbohydrates: 49g -Protein: 12g -Fat: 48g -Saturated Fat: 28g -Polyunsaturated Fat: 3g -Monounsaturated Fat: 14g -Cholesterol: 560mg -Sodium: 83mg -Potassium: 282mg -Sugar: 48g -Vitamin A: 2146IU -Vitamin C: 1mg -Calcium: 236mg -Iron: 1mg

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