Creme Anglaise ( Vanilla Custard Sauce)


  • 1 ½ cups milk
  • ½ cup heavy cream (or whipping cream)
  • ½ vanilla beans, split legthwise or 1 teaspoon vanilla extract
  • 1 teaspoon vanilla extract
  • 4 large egg yolks
  • ½ cup sugar

1 Pour the milk and cream into to medium-sized saucepan. 2 If using vanilla bean, scrape the seeds into the pan and then add the bean itself. 3 Heat the milk until bubbles appear around the edge. 4 Remove the pan from the heat and set aside for 15 minutes to let the milk absorb the vanilla. 5...

View full recipe at SpringPad


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