Select a recipe – your recipe appears below –

or search with Google:

Crème Anglaise


5-8 egg yolks
1/3 cup (40g) sugar
2 cups scalded milk
2'' (5cm) piece of vanilla bean (or use vanilla essence)

A temperature of 175 °F 75 °C is plently. Remove from the heat; place the pan in a dish of cold water, or immediately pour the custard into a serving jug. If your hot pan continues to heat the custard, it will curdle at about 185 °F 80 °C. Serve hot or cooled.

Beat yolks and sugar until they "form the ribbon". Scald the milk with vanilla bean, split lengthwise; scrape the seeds into the milk. Slowly add hot milk to eggs and sugar, stirring well with a wooden spoon. Continue stirring over gentle heat until the custard thickens to coat the back of the spoon.

Bookmark this page
StumbleUpon this recipeStumble
Post this recipe to
Post this recipe to facebookFacebook
Post this recipe to redditReddit