Crème Anglaise (Vanilla Custard Sauce)

Crème Anglaise (Vanilla Custard Sauce)
Photo by Scott Phillips


  • 1 vanilla bean
  • ¾ cup heavy cream
  • 1/8 tsp. table salt
  • 1-¼ cups whole milk
  • 1/3 cup granulated sugar
  • 4 large egg yolks

Combine the milk, cream, salt, and about half of the sugar in a heavy-based saucepan that holds at least 2 quarts. Split the vanilla bean lengthwise and scrape out the seeds. Add both the seeds and the bean to the milk mixture. Bring just to a simmer over medium- high heat. Remove from the heat a...

View full recipe at Fine Cooking


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