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

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Recipe Summary

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Ingredients

Ingredient Checklist

Directions

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

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  • 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.

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