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Creme Anglaise

Source: James McNair's Cakes
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Active Time:  20 Minutes
Total Time:  4 Hours 45 Minutes
  Makes about 2 cups, for 16 servings
If you can resist just sitting down and eating this creamy custard sauce with a spoon, serve it with almost any cake, especially chocolate, spice, or gingerbread.
2 cups whole milk or half-and-half
1 vanilla bean, split lengthwise ( optional)
5 egg yolks, at room temperature
1/2 cup sugar
Pinch of salt
2 teaspoons pure vanilla extract ( if not using vanilla bean)
Other necessary recipes:
Molten Chocolate Babycakes
In a heavy saucepan, combine the milk or half-and-half and vanilla bean (if using). Place over medium heat and bring almost to the boiling point, them remove from the heat. If using a vanilla bean, using the tip of a small, sharp knife, scrape the seeds into the milk and stir to combine; discard the bean.

In another heavy saucepan, combine the egg yolks, sugar, and salt and whisk until creamy. Gradually whisk in the hot milk or half-and-half. Place over low heat and cook, stirring constantly, just until the mixture is thick enough to coat the back of a spoon ( your finger should leave a trail when you run it across the spoon), about 5 minutes. To prevent the eggs from overcooking or curdling, do not allow the mixture to approach a boil.

Pour the mixture through a fine-mesh strainer into a bowl. If not using a vanilla bean, stir the vanilla extract into the sauce.

Serve warm, or set aside to cool to room temperature, stirring frequently to prevent a skin from forming on the surface.

Cover and refrigerate until well chilled, at least 4 hours or for up to 3 days.

Recipe reprinted by permission of Chronicle. All rights reserved.
Date Added: 01/01/2008
Nutrition Facts per Serving
Yield:   Makes about 2 cups, for 16 servings
Calories: 126
Fat. Total: 5g
Protein: 4g
Carbohydrates, Total: 16g
Sodium: 52mg
% Cal. from Fat: 36%
Cholesterol: 141mg
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