Crème anglaise
A vanilla dessert sauce made with milk and egg yolks.
Active time20 min
Cooking10 min
Total40 minResting : 20 min
Add to my week
Loading your week…
Ingredients
- 4 egg yolks
- 315 ml milk
- 1 tsp vanilla extract
- 85 g sugar
Preparation
Bring the milk and vanilla extract to a simmer in a medium saucepan.
315 ml milk1 tsp vanilla extract- medium saucepan
Separate the egg yolks from the whites. Meanwhile, whisk the egg yolks thoroughly with the sugar until the mixture is pale yellow.
4 egg yolks85 g sugar- whisk
- mixing bowl
Remove the simmering milk from the heat. Slowly pour about half over the egg yolk and sugar mixture, stirring constantly, then pour everything back into the saucepan with the remaining milk.
- saucepan
- whisk
Return to a low heat and cook for 3 to 5 minutes, stirring constantly with a spatula, until it reaches 82 to 84 degrees Celsius. Remove from the heat immediately; the custard must not boil.
- saucepan
- spatula
- thermometer
Dip a spatula into the custard and run a finger across the coated spatula: the line should remain visible.
- spatula
Remove from the heat, strain the custard through a metal sieve into another container, then stir for a further two minutes to cool it.
- metal sieve
- mixing bowl
- spatula
Place the container in a large bowl of water and ice cubes and stir to cool quickly, for about 20 minutes. Cover, then store in the refrigerator.
- large bowl
- ice
- spatula
- refrigerator
Allergens
- Eggs
- Milk
Sources and credits
Photo: Au Menu — created with ImageGen at Roch’s request · Editorial permission from Roch for Au Menu; OpenAI terms
Au Menu · AI-generated illustration
Recipe translated and adapted from Wikibooks and its contributors, under CC BY-SA 4.0.
- Adaptation éditoriale : Correction demandée par Roch le 2 novembre 2026 : préparation explicite et cuisine simple. Relecture IA, sans essai en cuisine.
Estimated times.