Creme Anglaise

READY IN: 11mins
Recipe by CountryLady

This pouring custard is slightly thicker than the English version but still runny. Excellent over tarts or fruit!!

Top Review by SaderBee

Thanks for such a wonderful recipe. I made a Plum cake and the Creme Anglaise warm poured over it was terrific. This is a keeper. SaderBee

Ingredients Nutrition


  1. Heat milk in pot over medium heat until hot- but not boiling.
  2. In a large bowl, beat yolks, sugar& cornstarch together until well combined.
  3. Slowly beat in milk.
  4. Transfer back to pot& cook over medium low heat, stirring constantly, until mixture thickens enough to coat the back of a spoon (about 5- 7 minutes).
  5. Add vanilla.
  6. Pour mixture through a fine msh sieve into a clean bowl.
  7. Sprinkle sugar lightly over the top to prevent a skin from forming.
  8. Cool, then chill.

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