Total Time
Prep 30 mins
Cook 0 mins

Crème Anglais, a classic rich custard dessert sauce, will accent any dessert (from berries to cakes to souffles) with gourmet flair


  1. Combine cream, sugar and vanilla.
  2. Bring just below boil but do not allow to boil as it will curdle.
  3. In small bowl whisk egg yolks with 1/4 of the hot crème anglais, beating rapidly to temper.
  4. Add tempered egg mixture to heavy cream mixture over heat, stirring constantly until thickened.
  5. Strain (optional), cover and refrigerate.
  6. May be drizzled over your favorite dessert.