Crème Anglaise

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  • Servings: Makes about 2 cups

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  • 3 large egg yolks
  • 1/4 cup sugar
  • 2 teaspoons cornstarch
  • 1 1/4 cups milk
  • 1/2 teaspoon pure vanilla extract

How to make this recipe

  1. In a medium bowl, whisk the egg yolks with the sugar and cornstarch. In a small saucepan, heat the milk. Gradually add the milk to the egg yolk mixture in a thin stream, whisking constantly, until the mixture is smooth.

  2. Return the mixture to the saucepan and cook over moderate heat, stirring constantly with a wooden spoon, until the sauce is thick enough to coat the back of the spoon, about 6 minutes. Stir in the vanilla, transfer the crème anglaise to a serving bowl and serve.

Make Ahead

The crème anglaise can be refrigerated for up to 3 days.

Contributed By Published October 2008

479653 recipes/creme-anglaise 2013-12-06T23:22:08+00:00 Florence Daniel Marzotto french|desserts|sauces-and-condiments|fast|make-ahead|vegetarian october-2008,Florence Daniel Marzotto,dessert sauce,dessert cream,creme anglaise recipes,creme-anglaise 479653

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