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

Vanilla Crème Anglaise

Photo: Iain Bagwell; Styling: Heather Chadduck
Hands-on time 20 mins
Total time 20 mins
Yield Makes 1 cup

Ingredients

  • 1/2 cup 2% reduced-fat milk
  • 1/2 cup heavy cream
  • 3 egg yolks
  • 1/4 cup sugar
  • Pinch of kosher salt
  • 1/2 teaspoon vanilla extract

How to Make It

  1. Heat milk and cream in a heavy saucepan over medium-low heat just until bubbles and steam appear (do not boil).

  2. Reduce heat to low. Whisk together egg yolks, sugar, and salt in a bowl; gradually whisk in one-fourth of hot milk mixture. Gradually add warm egg mixture to remaining hot milk mixture, whisking constantly; cook, whisking constantly, 7 minutes or until mixture thinly coats the back of a wooden spoon. Remove from heat. Whisk in vanilla.

  3. Pour though a fine wire-mesh strainer into a bowl. Serve warm.

  4. Brought to the table by blogger Nealey Dozier (dixiecaviar.com).