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Vanilla Creme Anglaise

  • Yield: Makes 2 cups


  • 4 large egg yolks
  • 4 tablespoons sugar, divided
  • Pinch of salt
  • 1 cup whole milk
  • 1 cup heavy cream
  • 1 teaspoon vanilla


  1. Prepare an ice-water bath. Whisk yolks, 2 tablespoons sugar, and salt in a medium bowl.

  2. Meanwhile, bring milk, cream, vanilla, and remaining 2 tablespoons sugar to a boil in a medium saucepan. Remove from heat.

  3. Gradually mix half the hot milk mixture into yolk mixture until just combined. Pour yolk-milk mixture into saucepan with remaining milk mixture. Cook over medium-low heat, stirring constantly with a wooden spoon, until thick enough to coat back of spoon and hold a line drawn by your finger, 5 to 7 minutes. Strain mixture through a fine sieve into a bowl. Place bowl in prepared ice-water bath, and let stand, stirring occasionally, until cool.

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