ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Nanci Courtney's Cremé Anglaise

Yield 2 1/2 cups


  • 2 cups whipping cream
  • 4 egg yolks
  • 1/4 cup sugar
  • 1/2 teaspoon vanilla extract

How to Make It

  1. Heat whipping cream in a heavy saucepan over medium heat until hot.

  2. Whisk together yolks and sugar in a heavy saucepan until blended. Add hot whipping cream in a slow, steady stream, whisking constantly.

  3. Cook mixture over medium heat, stirring constantly, until thick enough to coat a spoon (do not boil). Remove from heat. Immediately place pan in a bowl of ice, and let stand, stirring constantly, until cool. Stir in vanilla. Chill until ready to serve or up to 2 days.