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Crème Anglaise

  • ACTIVE: 15 MIN
  • SERVINGS: Makes about 2 cups
  • FAST
  1. 3 large egg yolks
  2. 1/4 cup sugar
  3. 2 teaspoons cornstarch
  4. 1 1/4 cups milk
  5. 1/2 teaspoon pure vanilla extract
  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. Serve With Almond Cake with Pears and Crème Anglaise.