Silky Vanilla Crème Anglaise (Perfect for Desserts!)
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)!
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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