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Creme Anglaise

  • Cook Time: 15m
  • Total Time: 15m


  • 3 Large egg yolks
  • 1 tsp. Pure vanilla extract
  • 2/3 c Whole milk
  • 1/3 c Heavy cream
  • 3 tbsp. Sugar


  1. Place a fine-mesh strainer over a medium bowl and set it near the stove.
  2. Whisk egg yolks and sugar in a medium bowl until an even consistency.
  3. In a small sauce pan, thoroughly whisk the milk, cream, and vanilla.
  4. Heat the creamy mixture over medium heat, stirring often, until steaming but not bubbling. Don\'t over heat it!
  5. Heat the milk, cream, and vanilla extract over medium heat. Whisk to thoroughly combine.
  6. Gradually whisk half the hot milk into the eggs until combined. Be sure to do this slowly so you don\'t accidentally start to cook the eggs.
  7. Slowly whisk the egg-milk mixture into the remaining milk in the sauce pan.
  8. Cook over medium-low heat, stirring constantly with a wooden spoon in a figure-eight motion, 4-6 minutes, until the custard thickens enough to coat the back of the spoon. The temperature should reach 160°F on an instant-read thermometer (watch carefully to prevent the custard from boiling).
  9. Quickly, strain the custard into the bowl, discarding anything left in the strainer. Serve warm or at room temperature.