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Creme Anglaise

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“Adopted from Recipezaar account 9/15/2006. Original recipe courtesy of Mean Chef.”
2 1/2 cups

Ingredients Nutrition


  1. Scrape the vanilla bean seeds into the milk in a heavy saucepan.
  2. Add the vanilla bean pod and the sugar and heat until the milk is warm but not simmering.
  3. Meanwhile, prepare an ice bath--a bowl partially filled with ice, with another bowl nested inside it.
  4. Lightly whisk together the egg yolks in a separate bowl, then gradually add some of the warmed milk, whisking constantly.
  5. Pour the mixture back into the saucepan.
  6. Cook over low to moderate heat, stirring constantly with a heatproof spatula, always scraping the bottom, until the custard thickens enough to coat the spatula.
  7. Immediately strain the cooked custard through a fine sieve into the bowl set in the ice.
  8. Stir the creme anglaise with a clean spatula to cool it down.
  9. Cover and refrigerate until ready to serve.
  10. Crème anglaise will keep in the refrigerator for up to three days.

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