Crème Anglaise

Active Time:
15 mins
Total Time:
45 mins
2 cups


  • 3 large egg yolks

  • 1/4 cup sugar

  • 2 teaspoons cornstarch

  • 1 1/4 cups milk

  • 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.

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