Prep 10 mins
Cook 15 mins
Adopted from Recipezaar account 9/15/2006. Original recipe courtesy of Mean Chef.
- Scrape the vanilla bean seeds into the milk in a heavy saucepan.
- Add the vanilla bean pod and the sugar and heat until the milk is warm but not simmering.
- Meanwhile, prepare an ice bath--a bowl partially filled with ice, with another bowl nested inside it.
- Lightly whisk together the egg yolks in a separate bowl, then gradually add some of the warmed milk, whisking constantly.
- Pour the mixture back into the saucepan.
- 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.
- Immediately strain the cooked custard through a fine sieve into the bowl set in the ice.
- Stir the creme anglaise with a clean spatula to cool it down.
- Cover and refrigerate until ready to serve.
- Crème anglaise will keep in the refrigerator for up to three days.
I was able to successfully scale this recipe back to 1/3. I used only 2 eggs which gave us enough for one dessert. I had never made creme anglaise before, but had it in restaurants. This recipe is easy enough for anyone to wow their guests or their DH on Valentine's Day.
Since coming back from France, I've been craving crÃ¨me anglaise. I made this recipe for my roommate's birthday party and everyone loved it!! It's perfectly rich and thick, maybe even better than the crÃ¨mes anglaises that I had in France.