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Creme Anglaise Recipe

Method
  • 1

    Place the vanilla pod, milk and cream in a pan and bring to the boil.

  • 2

    Separate the egg yolks from the whites.

  • 3

    Whisk together the sugar and the egg yolks.

  • 4

    Pour the hot liquid over the egg yolks, stirring all the time. Return to the pan and continue to stir over a medium heat until the sauce thickens and coats the back of a spoon.

  • 5


Chef's tip

«Using a clean pan for the cooking of the custard will reduce the risk of it catching on the bottom and burning.»

A classic sweet sauce resembling a thin custard. delicious with sticky toffee pudding.

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  • Preparation  5mins
  • Cooking time  10mins
  • Rest time  0h

Ingredients for people

  • Whole milk : 120 ml
  • Double cream : 120 ml
  • Egg yolk(s) : 3 whole
  • Vanilla pod(s) : 1 whole
  • Caster sugar : 60 g
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