Crème Anglaise

Name: Crème Anglaise
Yield: makes 2 1/2 cups (625 ml)
Ingredients: 2 cups (500 ml) whole milk; 6 tablespoons (75 g) sugar; Pinch of salt; 1 vanilla bean, split lengthwise; 6 large egg yolks; 1/2 teaspoon vanilla extract

December 9, 2011

Image may contain Cutlery Fork and Plant

Photo by Chelsea Kyle

I’ve seen fights break out among pastry chefs over what constitutes crème anglaise, so I’ll stick with the classic. This versatile custard sauce isn’t so rich that it overwhelms, but it is smooth enough to provide a creamy, luxurious component to desserts such as cakes and cobblers. Although not traditional, try a pour of crème anglaise in a bowl of fruit sorbet—the silken richness is a spot-on counterpoint to the icy scoop.

Recipe notes

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