Recipes Desserts Nutmeg Anglaise Be the first to rate & review! Silky smooth and rich, this crème anglaise is perfumed and flavored with freshly grated nutmeg. With a flavor reminiscent of eggnog, it provides the delicious base for sweet-tart cranberry meringues. By Joanne Chang Joanne Chang Joanne Chang is a James Beard award-winning pastry chef, restaurateur, and five-time cookbook author with close to 30 years in the culinary industry. Since 2000, she's been the owner of Boston's Flour Bakery + Cafe — now with 10 locations — and in 2007 opened the acclaimed restaurant Myers+Chang with her husband Christoper Myers. Food & Wine's Editorial Guidelines Updated on November 1, 2019 Print Rate It Share Share Tweet Pin Email Photo: Tara Donne Active Time: 20 mins Total Time: 2 hrs 20 mins Yield: Makes 2 1/2 cups Ingredients 2 cups whole milk 1/2 teaspoon freshly grated nutmeg 6 large egg yolks 1/2 cup granulated sugar 1/4 teaspoon vanilla extract 1/8 teaspoon kosher salt Directions Bring milk and nutmeg to a boil in a small saucepan over medium; remove from heat. Place egg yolks in a medium bowl; slowly whisk in sugar and vanilla until well combined. Slowly drizzle hot milk mixture into egg mixture, whisking constantly, until combined. Return milk-egg mixture to pan; cook over medium, stirring constantly with a wooden spoon, until mixture thickens and coats the back of spoon, 4 to 6 minutes. (Mixture will seem watery at first, then it will start to steam, and then it will start to develop a little body and thicken.) Remove from heat; immediately pour mixture through a fine wire-mesh strainer into a medium-size heatproof bowl. Whisk in salt. Press a piece of plastic wrap directly on surface of anglaise (to prevent skin from forming). Refrigerate until cold, at least 2 hours or up to 3 days. Rate it Print