Crème Anglaise


Notes: You can make this sauce up to 2 days ahead; cover and chill.

Makes about 3 3/4 cups


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1 quart milk
2/3 cup sugar
8 large egg yolks, lightly beaten
2 teaspoons vanilla


1. In a 3- to 4-quart pan over medium heat, stir milk and sugar often until mixture begins to bubble around edges of pan, 10 to 12 minutes. Remove from heat.

2. Whisk about 1/2 cup of the hot milk mixture into egg yolks, then pour mixture into pan and whisk to blend. Stir with a flexible spatula over medium-low heat until custard coats the spatula in a smooth, velvety layer, 10 to 14 minutes. Remove from heat and pour through a fine strainer set over a bowl. Set bowl in a container of ice water and stir often until cool. Stir in vanilla. Serve cool or cold.

Nutritional analysis per 1/4 cup.

Created date

June 2004

Nutritional Information

Calories 108
Caloriesfromfat 41 %
Protein 3.6 g
Fat 4.9 g
Satfat 2.2 g
Carbohydrate 12 g
Fiber 0.0 g
Sodium 36 mg
Cholesterol 123 mg