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Crème Anglaise

Course Dessert
Cuisine French


  • 2 cups whole milk
  • 1/2 vanilla bean split lengthwise
  • 1 large egg + 4 large egg yolks
  • 1/2 cup granulated sugar
  • 1/4 tsp salt
  • 1/2 tsp vanilla extract


  • In a saucepan over medium heat, combine milk and vanilla bean and bring mixture just to a simmer and remove pan from heat. Do not let it boil. Pull out vanilla bean and using the back of a small knife, scrape any remaining seeds into the milk.
  • In a large bowl, whisk together egg, egg yolks, sugar and salt until mixture lightens in color, about 1 minute.
  • Slowly whisk the hot milk mixture into the egg mixture, whisking constantly until well blended. Pour mixture back into saucepan.
  • Over low heat, whisk mixture constantly until it thickens and coats the back of a spoon. Do not let it bubble or the eggs will start to scramble.
  • Transfer to a blender, add the vanilla extract and blend until smooth.
  • Crème Anglaise can be made in advance and stored in an airtight container in the fridge for several days.