Whip up a silky, classic vanilla Crème Anglaise in 30 minutes. Perfect for drizzling over cakes, berries, and soufflés (or just drinking it because it's basically liquid ice cream)!
Silky Vanilla Crème Anglaise (Perfect for Desserts!)
Ingredients
- 5 egg yolks
- 2 cups whole milk
- ½ cup sugar
- 1 vanilla bean or 1 tsp vanilla extract
Instructions
Prepare the Vanilla Milk
- In a medium saucepan, combine the milk and the split vanilla bean (scrape out the seeds and add them too).
- Heat the milk gently over medium heat until it just starts to simmer. Do not boil.
- Remove from heat and let it sit for 5–10 minutes to infuse. If using vanilla extract, add it after heating.
Mix Egg Yolks and Sugar
- In a mixing bowl, whisk the egg yolks and sugar together until pale and slightly thickened.
Temper the Eggs
- Slowly pour the warm milk into the egg yolk mixture, whisking constantly to prevent curdling.
Cook the Custard
- Pour the mixture back into the saucepan.
- Cook over low heat, stirring constantly with a wooden spoon, until the sauce thickens and coats the back of the spoon (around 80°C or 175°F). Do not let it boil, or the custard will curdle.
Cool
- Cover with plastic wrap, pressing it directly onto the surface to prevent a skin from forming.
Chill
- Let it cool to room temperature, then refrigerate until fully chilled.
Nutrition
Calories: 490kcal | Carbohydrates: 63g | Protein: 15g | Fat: 20g | Saturated Fat: 9g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Cholesterol: 515mg | Sodium: 115mg | Potassium: 416mg | Sugar: 62g | Vitamin A: 1044IU | Calcium: 359mg | Iron: 1mg
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