Vanilla Crème Anglaise

Notes: Make this custard sauce up to 1 day ahead. It's delicious with plain baked apples or our Columbia Gorge Hotel Apple Tart.
Makes about 3/4 cup


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1/2 cup whipping cream
1/3 cup milk
1/2 vanilla bean (3- to 4-in. piece), split lengthwise, or 1 teaspoon vanilla
2 large egg yolks
2 tablespoons sugar


1. In the top of a double boiler, combine whipping cream, milk, and vanilla bean. Set pan directly over medium heat and stir frequently until bubbles form at rim, about 2 1/2 minutes. Lift out vanilla bean and, with a knife, scrape tiny black seeds free and add to hot cream mixture.

2. In a bowl, mix yolks with sugar to blend. Whisk about 1/3 of the hot cream mixture into bowl, then return egg mixture to pan.

3. Set pan over barely simmering water and stir until custard coats the back of a metal spoon in a velvety layer, 3 to 4 minutes. Remove sauce from heat and serve. Or nest pan in ice water, stir to cool custard quickly, about 3 minutes, and serve cold.

Nutritional analysis per 2 tablespoons.

Created date

October 2003

Nutritional Information

Calories 104
Caloriesfromfat 72 %
Protein 1.8 g
Fat 8.3 g
Satfat 4.6 g
Carbohydrate 5.5 g
Fiber 0.0 g
Sodium 16 mg
Cholesterol 95 mg