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Crème Anglaise

Crème Anglaise

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

This recipe goes with Cholly's World-Famous Gingerbread Cake

Sunset DECEMBER 2002

  • Yield: Makes about 3 3/4 cups


  • 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.

Nutritional Information

Amount per serving
  • Calories: 108
  • Calories from fat: 41%
  • Protein: 3.6g
  • Fat: 4.9g
  • Saturated fat: 2.2g
  • Carbohydrate: 12g
  • Fiber: 0.0g
  • Sodium: 36mg
  • Cholesterol: 123mg

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Crème Anglaise recipe