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Creme Anglaise

Prep Time20 minutes
Cook Time10 minutes
Total Time30 minutes
Servings: 5 servings
Calories: 205kcal

Ingredients

  • 250 milliliter whole milk (avoid skimmed milk, you need the fat)
  • 250 milliliter heavy cream
  • 50 grams sugar
  • 4 egg yolks
  • pinch of salt
  • 2 tsp vanilla extract

Instructions

Utensils

  • Heavy pan
  • Whisk, wooden spoon, rubber spatula 
  • Digital thermometer 
  • Large bowl, cling film 

Preparation

  • Bring the milk and the cream to a simmer in a heavy-bottomed pan on a medium-low heat. Make sure you don't bring to a boil. 
  • In a bowl, whisk together the egg yolks, sugar and salt. Whisk until the egg yolks turn a pale color. 

Tempering the eggs

  • Pour about half a cup of the hot milk/cream mixture in a thin stream, very slowly into the bowl containing the egg yolk mixture, while you quickly whisk the mixture with a wire whisk. You do this to make sure you do not scramble and curd the egg yolks. If the temperature is too high or the mixture is not mixed together quickly enough, the mixture will curd. In that case, discard and start over. 
  • Return the egg and milk mixture to the pan, and return to the heat. Using a rubber spatula, stir constantly in a figure 8 fashion over the bottom and the edges of the pan, making sure you scrape the bottom well. Do not pause, but continue. 
  • Bring the mixture to a simmer, until the mixture reaches a temperature of between 170-175oF, or 76-80oC. This will take around 2 or 3 minutes. When the mixture reaches that temperature, remove from the heat. Do not heat above 180oF/82oC, or the mixture will curdle. The sauce will not thicken a lot, beyond the line-on-the-spoon stage, so don't be alarmed when it is still a bit runny. 

Finishing the sauce

  • Add the vanilla extract and stir. You can let the sauce cool to room temperature by leaving uncovered and periodically stirring, or by pouring in a pot or jar, and placing cling wrap directly on the sauce. That will prevent a skin to form. 
  • You can use the sauce immediately, or store in the refrigerator. It will hold for 2-3 days, discard after that.