Crème Anglaise

January 19, 2016

Test Kitchen-Approved

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

Makes: about 3 cups


  • 1 1/4 cups whole milk
  • 1 1/4 cups heavy cream
  • 1/2 vanilla bean, scraped
  • 1 pinch salt
  • 1 cup granulated sugar, divided
  • 6 ounces egg yolks (from about 8 eggs)
In This Recipe


  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.

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Ice Cream/Frozen Desserts|Bean|Milk/Cream|Bake|Dessert

Reviews (3) Questions (0)

3 Reviews

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"?