New This Month

Creme Anglaise for Apricot Pudding

Use this to make our Apricot Pudding.

  • Yield: Makes about 2 cups

Source: Martha Stewart Living, February 2007


  • 4 large egg yolks
  • 3 tablespoons sugar
  • Pinch of salt
  • 1 1/4 cups whole milk
  • 3/4 cup heavy cream
  • 1/2 vanilla bean, halved lengthwise, seeds scraped and reserved


  1. Prepare an ice-water bath; set aside. Whisk egg yolks, sugar, and salt in a medium bowl until combined; set aside.

  2. Put milk, cream, vanilla bean, and seeds into a medium saucepan. Bring to a simmer over medium heat. Reduce heat to low. Pour half of hot-milk mixture into reserved yolk mixture, whisking constantly. Pour mixture back into pan.

  3. Cook over medium heat, stirring constantly, until mixture coats the back of a spoon. Pour through a fine sieve into a metal bowl set in ice-water bath; discard solids. Let stand; stirring occasionally, until cold, about 20 minutes.

Cook's Notes

Creme anglaise can be refrigerated in an airtight container up to 4 days.

Reviews Add a comment