Crème Anglaise

100g egg yolks
400ml milk , cold
100ml creme
70g granulated sugar
1/3 vanilla bean

dessert sauce

1.Scrape the seeds out of a vanilla bean using the back side of a knife. Place the milk in a heavy saucepan and add the vanilla seeds and an empty pod. Bring to a boil.

2. In a mixing bowl, whisk together the egg yolks and the sugar.

3. Pour the 1/2 milk mixture into the egg mixture, stirring.

4. Pour it through a fine strainer into the saucepan.

5. Cook the sauce over medium heat, stirring constantly until
it is thick enough to coat the back of the spatula.

If you check the temperature with a thermometer, keep in mind
that do not let the sauce go above 87C. Cook until 85c.

6. Remove it from the heat and pour it into a clean bowl.

7. Chill it over water bath and wrap with a plastic on the surface.
Keep refrigerated.


I check by scraping the the sauce instead of using a thermometer.
Cook until the sauce doesn't run off like a milk.

Compare to pastry cream

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