Crème Anglaise

Crème Anglaise, prepared with milk, egg yolks, white granulated sugar.

Taste: Sweet
Time: About 2 hr

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Method

7 clear steps

1
Bring the milk and flavoring to a simmer in a medium saucepan. If using a vanilla bean, cut it lengthwise and add to the milk. After a short time and before the milk simmers, scrape the seeds from the inside of the beans and dispose of the husks.
2
Meanwhile, whisk the egg yolks and sugar thoroughly. The mixture should be pale yellow.
3
When the milk simmers, remove from heat and slowly pour about half of it into the egg mixture, mixing continuously. Pour the egg/milk mixture back into the saucepan with the remaining milk, stirring continuously, and return the saucepan to the stove.

Cooks’ notes

Tips, changes and questions from people who cooked this recipe.

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4

Cook over gentle heat, stirring constantly and scraping the sides and corners, until the custard thickens and reaches at least 71°C / 160°F. Do not boil or allow the eggs to scramble.

5

Check the custard coats a clean spoon or spatula; a line drawn across the coating should hold its shape. Use a clean utensil for testing, not a finger in the custard.

6

Remove the saucepan from heat and strain it through a metal strainer into another bowl. Stir it continuously for another two minutes, cooling it.

7