Creme Anglaise

READY IN: 36mins
YIELD: 1 1/2 cups




  • Whisk together the yolks, sugar and salt until creamy.
  • Set aside.
  • Put the milk in a heavy bottomed pot.
  • Cut the vanilla bean in half and add to the milk.
  • Scald the milk.
  • Take a wet towel and make it into a ring on your worksurface.
  • Take a pan that your bowl will fit into and put 2 inches of water in the bottom and put it on the stove to heat to a boil.
  • Place the bowl with the yolks in the ring you made with the towel- this will hold the bowl in place while you whisk in the milk.
  • Slowly, slowly, ladle a little of the hot milk into the yolks, whisking constantly.
  • Add a little at a time, continuing to whisk the yolks.
  • As more and more of the milk is added, you can add more at a time.
  • This is"tempering" the yolks, or bringing them to the same temperature as the cream.
  • Do this to prevent the yolks from scrambling.
  • If your yolks scramble- start over.
  • So, slow and steady with the milk.
  • Once all of the milk is added, put the bowl on top of the pan with the boiling water and stir with a wooden spoon constantly until the custard starts to thicken and coats the back of the spoon.
  • DO NOT let it boil!
  • Take the custard off the heat immediately and cool in an ice bath.
  • Strain through a fine mesh strainer and refrigerate until ready to use.
  • It will keep for about a week in the refrigerator.
  • Variations: Chocolate Creme Anglais- mix 1/4 cup warm chocolate sauce into the cooled sauce.
  • Cinnamon Creme Anglais- add 1/4 teaspoons ground cinnamon and 1/2 stick of cinnamon to the milk before scalding.
  • Rum Creme Anglais- add 1 1/2 teaspoons dark rum to the cooled sauce.