New This Month

Cinnamon Creme Anglaise

Make this for our Chocolate Mousse Cake.

  • Yield: Makes 2 cups

Source: Martha Stewart Living, December 2001


  • 1 cup milk
  • 3/4 cup heavy cream
  • 2 cinnamon sticks
  • 4 large egg yolks
  • 1/4 cup sugar


  1. Combine the milk, cream, and cinnamon sticks in a small saucepan, and bring to a boil over medium-high heat. Remove from the heat, and allow to steep for 30 minutes, until flavors are infused.

  2. Fill a large bowl with ice and water; set aside. In a medium bowl, whisk egg yolks and sugar until lightened in color, about 2 minutes. Return the milk mixture to medium heat, and bring to a simmer; reduce the heat to low. Whisk about 1/2 cup of the milk mixture into the egg-yolk mixture, and return it to the saucepan. Cook until the mixture thickens enough to coat the back of a wooden spoon.

  3. Strain the creme anglaise through a fine sieve into a bowl set in the ice bath, discarding the cinnamon sticks. Store in an airtight container in the refrigerator for up to 3 days.

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