Creme Anglaise Recipe


  • 6 extra-large eggs
  • ½ cup sugar
  • 2 cups milk
  • 1½ tsp pure vanilla extract

1. Fill a large bowl with ice-water and keep it nearby. 2. Separate the eggs. We only use the yolks for making creme anglaise. You can save the whites for other recipes, like making an egg-white omelet. 3. Beat the egg yolks with a whisk for a minute or two, until they're very smooth. 4. Add t...

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