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Creme Anglaise

This can be used as a base for ice cream or consumed on its own.
Servings 1 Cup


  • Medium Saucepan
  • Medium Bowl
  • Whisk
  • strainer
  • Wooden spoon
  • 2 bowls


  • 1/2 Cup Milk
  • 1/2 Cup Whipping Cream
  • 1 Vanilla Bean, Split in half
  • 3 Large Egg Yolks
  • 3 Tbsp Sugar


  • Combine milk and cream in a medium saucepan. Scrape in seeds from vanilla bean and add bean.
  • Bring milk mixture to simmer. Remove from heat.
  • Whisk egg yolks and sugar in medium bowl to blend.
  • Gradually whisk hot milk mixture into yolk mixture.
  • Return custard to saucepan. Stir over low heat until custard thickens and leaves path on back of spoon when finger is drawn across, about 5 minutes (do not boil).
  • Strain sauce into bowl. Cover and chill.


Remember that this is just a base for the ice cream, if you plan on using it.