Crème Anglaise

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Crème AnglaiseRecipe
Photo: Randy Mayor; Styling: Fonda Shaia

You can substitute 2 tablespoons vanilla extract for the bean, but the flavor will suffer. You can find vanilla beans in your supermarket's spice section.

1 3/4 cups (serving size: 1/4 cup)


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1 3/4 cups 1% low-fat milk
1 (3-inch) piece vanilla bean, split lengthwise
1/3 cup sugar
4 large egg yolks


Pour milk into a medium saucepan. Scrape seeds from vanilla bean; add seeds and bean to milk. Cook over medium heat 6 minutes (do not boil); discard bean. Remove from heat.

Combine sugar and yolks in a bowl, stirring with a whisk until blended. Gradually add milk mixture to bowl, stirring constantly with a whisk. Return mixture to pan. Cook over medium heat 6 minutes or until mixture thinly coats the back of a spoon, stirring constantly with a whisk. Immediately pour mixture into a bowl. Cover and chill (mixture will thicken as it cools).

Note: Crème Anglaise can be stored in the refrigerator for up to 3 days.

Created date

April 2002

Nutritional Information

Calories 97
Caloriesfromfat 33 %
Fat 3.6 g
Satfat 1.3 g
Monofat 1.3 g
Polyfat 0.4 g
Protein 3.6 g
Carbohydrate 12.6 g
Fiber 0.0 g
Cholesterol 127 mg
Iron 0.4 mg
Sodium 35 mg
Calcium 88 mg