New This Month

Creme Anglaise


This lovely recipe can be found in "Martha Stewart's Cooking School."

  • Yield: Makes about 3 1/2 cups

Source: The Martha Stewart Show, February Winter 2009


  • 3 cups whole milk
  • 1 1/2 cups sugar
  • 1/4 teaspoon table salt
  • 1 vanilla bean, split lengthwise
  • 6 large egg yolks


  1. In a medium saucepan, combine milk, salt, and half the sugar (1/4 cup plus 2 tablespoons) over medium-high heat. Scrape vanilla bean seeds into pan, then add pod. Heat over medium just until mixture starts to bubble around the edge of the pan, about 2 minutes (do not let boil). Remove from heat; cover and let stand 30 minutes.

  2. In a medium mixing bowl, whisk the egg yolks with remaining sugar (1/4 cup plus 2 tablespoons).

  3. Use ladle to pour a small amount of the hot milk mixture into the egg mixture, then whisk to combine. (This is called tempering and prevents the eggs from curdling.) Add another ladle of milk mixture, and whisk to combine. Pour this mixture into remaining cream mixture in the pan. Cook over medium heat, stirring constantly, until custard is thick enough to coat the back of a spoon and registers 170 degrees on an instant-read thermometer, about 5 to 7 minutes.

  4. Strain through a fine sieve into a medium bowl (to remove the vanilla pod and any cooked bits of egg) in an ice-water bath. Let stand until cold, stirring occasionally.

Reviews Add a comment

  • dhemm
    17 JUL, 2010
    So how much sugar is it? 1 1/2 cups or the 1/2 cup plus 4 tbsp? Thanks.
  • shalarobins
    25 FEB, 2009
    Can you please confirm the sugar measurements? It says 1 1/2 cups sugar in the ingredients list, but 1/4 cup 2 Tbsps (as half the sugar) in the directions... Thanks for clarifying!