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Crème Anglaise

Photo: Randy Mayor; Styling: Fonda Shaia
Yield 1 3/4 cups (serving size: 1/4 cup)
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 1% low-fat milk
  • 1 (3-inch) piece vanilla bean, split lengthwise
  • 1/3 cup sugar
  • 4 large egg yolks

Nutrition 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

How to Make It

  1. 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.

  2. 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).

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