Total Time
25mins
Prep 10 mins
Cook 15 mins

Adopted from Recipezaar account 9/15/2006. Original recipe courtesy of Mean Chef.

Ingredients Nutrition

Directions

  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.
Most Helpful

5 5

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.

5 5

Absolutely lovely!!

5 5

Since coming back from France, I've been craving crème 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 crèmes anglaises that I had in France.