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Creme Anglaise

Serve this classic French sauce with our Chocolate Souffle.

Source: Martha Stewart Living, September 2004


  • 4 large egg yolks
  • 1/4 cup sugar
  • 1 cup milk
  • 3/4 cup heavy cream
  • 1/2 vanilla bean, halved lengthwise


  1. Whisk together yolks and sugar in a medium bowl until pale, about 4 minutes.

  2. Pour milk and cream into a medium saucepan. Scrape in vanilla seeds; add the bean. Heat over medium heat until just about to simmer. Reduce heat to low; whisk 1/3 cup into egg-yolk mixture. Return to pan. Cook over medium heat, stirring, until thick enough to coat the back of a wooden spoon, about 8 minutes.

  3. Pour mixture through a fine sieve into a stainless-steel bowl set in a large ice-water bath. Discard solids. Chill until cold, stirring occasionally.

Cook's Notes

You can make it two days ahead; press plastic wrap directly onto surface (to prevent a skin from forming), and refrigerate.

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