Classic Creme Anglaise Recipe

Classic Creme Anglaise Recipe

How To Make Classic Creme Anglaise

Made with eggs, vanilla bean, and milk, amp up any dessert with this rich and thick classic creme Anglaise for a delightfully sweet French custard sauce.

Preparation: 10 minutes
Cooking: 10 minutes
Total: 20 minutes



  • 2cupshalf and half,or whole milk
  • 1vanilla bean
  • ½cupsugar
  • 4egg yolks


  1. Set a large fine strainer over a medium bowl and set the bowl in a shallow pan of cold water.

  2. In a large saucepan, combine the half-and-half and vanilla bean and cook over moderately low heat for about 5 minutes just until small bubbles appear around the rim.

  3. In another medium bowl, whisk the sugar and egg yolks just until combined. Whisk in ½ of the hot half-and-half in a thin stream.

  4. Pour the mixture into the saucepan and cook over moderate heat, stirring constantly with a wooden spoon, for 4 to 5 minutes until the sauce has thickened slightly.

  5. Immediately strain the sauce into the bowl in the cold water bath to stop the cooking. Scrape the vanilla seeds into the sauce.

  6. Serve right away or refrigerate until chilled. Enjoy!


  • Calories: 602.03kcal
  • Fat: 34.98g
  • Saturated Fat: 19.90g
  • Monounsaturated Fat: 11.20g
  • Polyunsaturated Fat: 2.17g
  • Carbohydrates: 61.68g
  • Sugar: 60.77g
  • Protein: 11.44g
  • Cholesterol: 381.77mg
  • Sodium: 112.87mg
  • Calcium: 289.62mg
  • Potassium: 348.66mg
  • Iron: 0.93mg
  • Vitamin A: 337.36µg
  • Vitamin C: 2.18mg
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