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Crème Anglaise Recipe-1052

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This classic vanilla sauce is wonderful warm as a dessert sauce or chilled and poured over berries.

Yield: Makes about 1½ cups
Prep time: 5 Mins
Cooking time: 10 Mins<Br>


  • 1¼ cups whole milk
  • 1 vanilla bean, split lengthwise, or 1 tsp vanilla extract
  • 3 large egg yolks
  • 3 tbsp sugar


1. Heat the milk and vanilla bean, if using, in a medium saucepan until it bubbles form around the edges. Remove from the heat and let stand for 10 minutes. Using the tip of a knife, scrape half of the seeds from the bean into the milk. Rinse the vanilla bean and save for another use.

2. Beat the yolks and sugar in a heatproof bowl. Gradually whisk in the hot milk. Rinse and dry the saucepan, and return the milk mixture to the pan.

3. Cook over medium-low heat, stirring constantly with a wooden spoon, until the custard is thick enough to coat the spoon (an instant-read thermometer will read 185°F (85°C)). Do not boil.

4. Strain through a sieve into a bowl. If not using the vanilla bean, stir in the vanilla extract. To serve warm, use immediately. Or place plastic wrap directly on the surface, pierce a few holes in the wrap, and let cool.

Variation: Citrus Crème Anglaise

Add the grated zest of 1 lemon or orange to the strained custard.


Prepare ahead: The sauce can be made up to 3 days in advance and refrigerated until required.

© 2008 Dorling Kindersley

Nutritional Information

Nutrients per serving (% daily value)

Nutritional information is based on 24 servings.

21kcal (1%)
17mg (2%)
0mg (0%)
14mcg RAE (0%)
27mg (9%)
7mg (0%)
0g (2%)
1g (2%)
0mg (0%)

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