Creme Anglaise

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READY IN: 15mins
Recipe by tomoko matsunaga

this sauce is very simple to make yet, at the same time very difficult to make.

Ingredients Nutrition


  1. Bring the milk to the boil in a saucepan.
  2. Mix the egg yolks and sugar together in a basin.
  3. Slowly add the boiling milk to the egg mixture and stir well.
  4. Return the mixture to the saucepan and cook over a moderate heat, stirring continuously with a wooden spatula.
  5. When the mixture coats the spatula, remove from the heat and continue to stir for 2 minutes, then transfer to another container. Do not allow the mixture to boil.
  6. If it does, it will curdle because there is no starch in this recipe.
  7. Stir in a few drops of vanilla essence, strain and use as required.

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