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Photo: Iain Bagwell; Styling: Heather Chadduck Photo by: Photo: Iain Bagwell; Styling: Heather Chadduck

Vanilla Crème Anglaise

Southern Living NOVEMBER 2012

  • Yield: Makes 1 cup
  • 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 (dixiecaviar.com).


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Vanilla Crème Anglaise recipe