Food & Cooking Recipes Healthy Recipes Gluten-Free Recipes Creme Anglaise Be the first to rate & review! By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on March 30, 2021 Print Rate It Share Share Tweet Pin Email 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. Ingredients 4 large egg yolks ¼ cup sugar 1 cup milk ¾ cup heavy cream ½ vanilla bean, halved lengthwise Directions 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. Rate it Print