French for "English Cream" this custard sauce is perfect for pouring on a variety of desserts and only requires five ingredients, which you may already have in your kitchen! Serve this Creme Anglaise with our Chocolate Souffle.

Martha Stewart Living, September 2004




Ingredient Checklist


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

  • 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.

  • 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.