Vanilla Crème Anglaise

Photo: Iain Bagwell; Styling: Heather Chadduck

Recipe from

Recipe Time

Hands-on: 20 Minutes
Total: 20 Minutes


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


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.

Brought to the table by blogger Nealey Dozier (


Nealey Dozier (,

November 2012