Crème Anglaise is a classic French custard that is stirred over the stove rather than baked in the oven (as in crème caramel and crème brulée). It is thinner and is generally served as a sauce over soufflés, steamed puddings, and many other desserts. This custard is thickened only with egg yolks, and can be made with all milk, but is much richer and better when made with some cream.

I’ve included two methods to make this delicious custard sauce.

Classic Crème Anglaise

8 Servings

1 vanilla bean
2 cups milk
1/4 cup heavy cream
7 egg yolks
1/4 cup granulated sugar
pinch salt

1. Microwave: Split the vanilla bean lengthwise and place it in a microwaveable bowl with the milk and cream.


2. Microwave 4-5 minutes or until boiling.


3. Meanwhile, whisk the egg yolks with the sugar and salt in a bowl.


4. When the milk is hot, whisk in drops of the hot milk mixture - slowly, so as to warm the yolks rather than to cook them.


5. When all the milk mixture has been whisked in, pour the mixture back into the microwaveable container and microwave 2 minutes; remove and whisk until smooth, then return to the microwave and cook, in 1 minute increments, whisking after each minute, until the mixture is hot, but not quite boiling and the mixture coats a spoon.


6. Place a fine strainer over a bowl and pour the mixture into it.


7. With the back of a rubber spatula or wooden spoon, press the mixture through the strainer into the bowl.


8. If the mixture was cooked a little too long and it looks curdled, all is not lost. After pushing it through the strainer, pour it into a blender and blend until smooth; pour into the bowl.


9. Stir the vanilla bean back into the mixture.


10. Place a piece of plastic wrap on the surface of the custard and chill.


11. Remove the vanilla bean before serving.

1. Stovetop method: Split the vanilla bean lengthwise and place it in a saucepan along with the milk and cream.


2. Bring the mixture to a boil over medium heat, stirring often to prevent scorching.


3. Meanwhile, whisk the egg yolks, sugar, and salt.


4. When the milk mixture is boiling, whisk drops of the hot mixture into the egg yolks until the yolks are warm.


5. Whisk the yolk mixture back into the remaining milk mixture in the saucepan.


6. Turn the heat to medium and cook until just below the boiling point, whisking constantly. The mixture will be thick enough to coat a spoon.


7. Place a fine strainer over a bowl and pour the mixture into it.


8. With the back of a rubber spatula or wooden spoon, press the mixture through the strainer into the bowl.


9. If the mixture was cooked a little too long and it looks curdled, all is not lost. After pushing it through the strainer, pour it into a blender and blend until smooth; pour into the bowl. Add the vanilla bean back into the mixture.


10. Place a piece of plastic wrap on the surface of the custard and chill.


11. Remove the vanilla bean before serving.

Amount Per Serving
Calories 138 Calories from Fat 82
Percent Total Calories From:
Fat 59% Protein 13% Carb. 28%

Nutrient Amount per % Daily
Serving Value
Total Fat 9 g 14%
Saturated Fat 4 g 22%
Cholesterol 198 mg 66%
Sodium 329 mg 14%
Total Carbohydrate 10 g 3%
Dietary Fiber 0 g 0%
Sugars 0 g
Protein 5 g

Vitamin A 9% Vitamin C 1% Calcium 0% Iron 3%