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Photo: Randy Mayor; Styling: Fonda Shaia Photo by: Photo: Randy Mayor; Styling: Fonda Shaia

Crème Anglaise

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.

This recipe goes with Plum-Buttermilk Ice Cream, Strawberry Bavarian Cream, Brown Sugar Bread Pudding with Crème Anglaise, Fruit Ambrosia with Crème Anglaise

Cooking Light JUNE 1999

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


  • 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.

Nutritional Information

Amount per serving
  • Calories: 97
  • Calories from fat: 33%
  • Fat: 3.6g
  • Saturated fat: 1.3g
  • Monounsaturated fat: 1.3g
  • Polyunsaturated fat: 0.4g
  • Protein: 3.6g
  • Carbohydrate: 12.6g
  • Fiber: 0.0g
  • Cholesterol: 127mg
  • Iron: 0.4mg
  • Sodium: 35mg
  • Calcium: 88mg

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Crème Anglaise Recipe