Bake

Crème Anglaise

January 19, 2016
5 Stars
Photo by Mark Weinberg
  • Prep time 25 minutes
  • Cook time 10 minutes
  • Makes about 3 cups
Author Notes

Basic vanilla sauce recipe that's great for churning into ice cream, spooning over warm bread pudding, or making into mousse. —Erin Jeanne McDowell

Ingredients
  • 1 1/4 cups whole milk (288 g)
  • 1 1/4 cups heavy cream (295 g)
  • 1/2 vanilla bean, scraped
  • 1 pinch salt
  • 1 cup granulated sugar, divided (198 g)
  • 8 large egg yolks (170 g)
In This Recipe
Directions
  1. Prepare an ice bath by placing a quart-sized mason jar (or similarly-sized vessel) in a large bowl. Scoop ice around the mason jar and pour a small amount of water into the bowl.
  2. In a medium pot, mix the milk, cream, vanilla bean, salt, and 1/2 cup sugar.
  3. In a medium heat-safe bowl, whisk the remaining 1/2 cup sugar and egg yolks to combine.
  4. Bring the milk mixture to a simmer over medium heat. Pour 1/3 of the warm milk mixture into the yolk mixture (to temper the eggs) and whisk constantly to combine.
  5. Pour the yolk mixture back into the pot with the remaining 2/3 of the milk, whisking constantly to combine and prevent the eggs from scrambling.
  6. Continue to cook over medium-low heat, stirring constantly, until the mixture is thick enough to coat the back of a spoon, 6 to 8 minutes. Strain the sauce into the mason jar and cool completely. Refrigerate until ready to use.

See what other Food52ers are saying.

  • Cookie monster
    Cookie monster
  • Iori
    Iori
  • Kentley
    Kentley
I always have three kinds of hot sauce in my purse. I have a soft spot for making people their favorite dessert, especially if it's wrapped in a pastry crust. My newest cookbook, The Book on Pie, came out on November 10th, 2020, and my pie merch collaboration with Food52 is out now too: https://food52.com/shop/merchants/manifest-food52/food52-x-erin-mcdowell

4 Reviews

Iori December 25, 2021
Great “finishing touch” to the gingerbread cake. Lovely, creamy goodness. Had never “scraped” a vanilla bean before - so, it was a learning experience, too. After I added the eggs, I tried to thicken on “medium low” but had to eventually turn it up to medium to get it to thicken properly. Strained into a mason jar in an ice bowl…and voila! Fantastic!
 
Cookie M. October 15, 2016
Question: I recently tried to make creme anglaise for a buttercream and three times in a row the custard became separated while chilling in the fridge. Not grainy, lumpy or scrambled - just a thick go like layer at the top and a very thin soupy bottom. Any ideas why that would happen? Never had this issue before...
 
Cookie M. October 15, 2016
Foam like, not go like...
 
Kentley October 12, 2016
Cream "scraped"?