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Creme Anglaise

Silky and custardy, this classic creme anglaise is the just what our elegant Raspberry Floating Island needs for ultimate indulgence.

  • Yield: Makes about 2 cups

Source: Martha Stewart Living, April 2002


  • 2 cups milk
  • 1/2 cup sugar
  • 5 large egg yolks
  • 1 teaspoon pure vanilla extract


  1. Prepare an ice bath; set aside. In a small saucepan, heat the milk over medium-high heat just until bubbles form around the edges and the milk starts to steam, about 4 minutes. Turn off heat.

  2. In a medium bowl, whisk together sugar and egg yolks until pale and thick, about 2 minutes. Slowly add hot milk, whisking constantly. Strain mixture through a fine sieve back into pan.

  3. Place pan over medium-low heat; cook, stirring constantly, until custard is thick enough to coat the back of a spoon and leaves a bulging mark when you run your finger through it, 10 to 12 minutes. Stir in vanilla, and transfer to a clean bowl. Place in ice bath to chill, stirring occasionally. Serve, or store in an airtight container in the refrigerator up to 3 days.

Cook's Notes

Stirring the mixture constantly while heating will ensure a smooth sauce. A heat-proof silicone spatula works best, but a straight-edged wooden spoon can also be used. Be sure to scrape the corners and across the entire bottom of the pan to avoid scorching.

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