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Very Vanilla Crème Anglaise

Very Vanilla Crème Anglaise



This recipe goes with Candy Cane Soufflés

Oxmoor House MAY 2008

  • Yield: 1 cup
  • Cook time: 10 Minutes
  • Prep time: 2 Minutes


  • 3 egg yolks
  • 2 tablespoons sugar
  • 1/2 vanilla bean or 1 1/2 tsp. vanilla extract
  • 1 cup heavy whipping cream


Whisk egg yolks and sugar in a bowl until blended.

Split vanilla bean piece lengthwise; scrape seeds into cream using knife blade. Bring cream and vanilla bean seeds just to a boil in a medium-size heavy saucepan; reduce heat, and simmer 4 minutes. Stir one-fourth of hot milk mixture gradually into yolks; add yolk mixture to remaining milk mixture, stirring constantly. Cook over medium-low heat, stirring constantly, 6 minutes or until custard reaches 160° and coats the back of a spoon. Remove from heat, and set aside to cool. Store in refrigerator.


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Very Vanilla Crème Anglaise Recipe