Creme Anglaise

READY IN: 30mins
Recipe by SharleneW

A versatile sauce that can be served with cakes or over fruits for an elegant dessert. Can be made up to 2 days ahead; cover and chill.

Top Review by 2Bleu

Mine looked like curdle, but tasted okay. Also, you said to strain it, and I had to assume you to mean to keep the solid part of the creme as your recipe didn't state which to put over the ice.

Ingredients Nutrition

  • 1 quart milk
  • 23 cup sugar
  • 8 large egg yolks, lightly beaten
  • 2 teaspoons vanilla


  1. In a 3-quart pan over medium heat, stir milk and sugar often until mixture begins to bubble around edges of pan, 10 to 12 minutes.
  2. Remove from heat.
  3. Whisk about 1/2 cup of the hot milk mixture into egg yolks, then pour mixture into pan and whisk to blend.
  4. Stir with a flexible spatula over medium-low heat until custard coats the spatula in a smooth, velvety layer, 10 to 14 minutes.
  5. Remove from heat and pour through a fine strainer set over a bowl.
  6. Set bowl in a container of ice water and stir often until cool.
  7. Stir in vanilla.
  8. Serve cool or cold.

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