Crème Anglaise

Crème Anglaise

Crème Anglaise


40 cl of milk

60 cl of heavy whipping cream

8 egg yolks

200 grams of castor sugar

2 vanilla beans


  1. Beat egg yolks with sugar until light and frothy
  2. Put milk and cream in pan. Split vanilla pods in half lengthwise, scrape seeds into milk and add the pods, then bring to a boil. Take off fire, cover and let the vanilla infuse for 10-20 minutes. This also allows the milk to cool down before adding it to the egg yolk mixture.
  3. Add this to the yolk/sugar mixture while beating slowly.
  4. Heat the mixture on medium-low heat, stirring constantly. Using a thermometer, keep at approximately 80 C making sure it does not go above as it would cook the egg yolks. Mixing all the time with a wooden spoon and lots of patience.
  5. Bring to nappe consistency, so it coats the back of spoon.
  6. Remove from heat.
  7. This can be served hot or cold and can be prepared in advance and kept in refrigerator.

Leave a Reply

Your email address will not be published. Required fields are marked *