Crème Anglaise

Crème Anglaise

We prepared our Crème Anglaise with milk instead of heavy cream to reduce the fat and calories. So expect a slightly thinner consistency but the same delicious flavor. Store leftover sauce in an airtight container in the refrigerator up to 1 week, and serve over fresh berries.

This recipe goes with Brown Sugar Bread Pudding With Crème Anglaise

Southern Living OCTOBER 2005

  • Yield: Makes 2 cups (serving size: 2 tablespoons)
  • Cook time:8 Minutes
  • Prep time:10 Minutes
  • Chill:4 Hours


  • 1 3/4 cups 2% reduced-fat milk
  • 1/3 cup sugar
  • 4 egg yolks
  • 1 teaspoon vanilla extract
  • 2 tablespoons bourbon


Heat milk in a medium saucepan over medium heat just until bubbles and steam appear (do not boil). Remove from heat.

Whisk together sugar and egg yolks in a medium bowl until blended. Gradually add heated milk to egg yolk mixture, whisking constantly. Return mixture to saucepan. Cook over medium heat, whisking constantly, 6 minutes or until mixture thinly coats the back of a spoon. Pour mixture into a bowl. Stir in vanilla. Place plastic wrap directly on surface of mixture, and chill at least 4 hours. (Mixture will thicken slightly as it cools.) Stir in bourbon before serving.

Nutritional Information

Amount per serving
  • Calories: 47
  • Calories from fat: 30%
  • Fat: 1.6g
  • Saturated fat: 0.7g
  • Monounsaturated fat: 0.6g
  • Polyunsaturated fat: 0.2g
  • Protein: 1.6g
  • Carbohydrate: 5.6g
  • Fiber: 0.0g
  • Cholesterol: 53mg
  • Iron: 0.1mg
  • Sodium: 15mg
  • Calcium: 38mg

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Crème Anglaise recipe