Bake

Crème Anglaise

January 19, 2016
Photo by Mark Weinberg
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
Ingredients
  • 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
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.

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  • Cookie monster
    Cookie monster
  • Kentley
    Kentley
Review
I always carry three kinds of hot sauce in my purse. I have a soft spot for making people their favorite dessert, especially if it's pie. My first cookbook, The Fearless Baker, is out on October 24, 2017.