Coconut Creme Anglaise

You will need 23 batches to serve with the Dreamy Coconut Wedding Cake recipe; this recipe can be multiplied. Creme anglaise can be refrigerated in an airtight container for up to three days. Before serving, whisk until smooth.

  • Yield: Makes 2 cups

Photography: Gentl & Hyers

Source: Martha Stewart Weddings, Spring 2004


  • 2 large eggs
  • 1/4 cup sugar
  • Pinch of salt
  • 1 3/4 cups canned unsweetened coconut milk
  • 1/2 cup heavy cream


  1. Prepare an ice-water bath; set aside. Put eggs, sugar, and salt in the bowl of an electric mixer fitted with the whisk attachment; beat on medium-high speed until pale and thick, 3 to 4 minutes. Meanwhile, bring milk and cream to a boil in a medium saucepan; remove from heat.

  2. With mixer on low speed, gradually pour half of hot-milk mixture into egg mixture. Return mixture to pan. Cook over medium-low heat, stirring constantly with a wooden spoon, until mixture is thick enough to coat the back of the spoon and hold a line drawn by your finger, about 5 minutes. Pass mixture through a fine sieve into a medium bowl. Place bowl in ice-water bath; stir creme anglaise occasionally until chilled.


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