New This Month

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.

Reviews Add a comment

  • MoonlightByTheSea
    19 JAN, 2012
    I was very excited to make this. Unfortunately, it curdled. The recipe does not tell you how careful you have to be with the heat. Medium-low was too hot on my stove. I would recommend starting with LOW. Also, when mixing the hot milk mixture into the egg mixture, I don't think the instructions are clear enough. I found another recipe that said to start with just two spoonfuls of milk and mix wellf before mixing in ALL of it gradually, not half. I spent more than an hour on this, wasted.