Caramel Creme Anglaise

Photo: Ellie Miller
Makes 1 1/4 cups

You can make the creme anglaise and caramel a day ahead of the Bittersweet Chocolate Souffles. Refrigerate the creme anglaise and store the caramel at room temperature in airtight containers.


  • 3 large egg yolks

  • 1 cup sugar

  • ½ cup whole milk

  • 1 cup heavy cream

  • teaspoon fresh lemon juice


  1. Prepare an ice-water bath. Whisk together yolks and 1/4 cup sugar in a medium bowl. Bring milk and 1/2 cup cream to a simmer in a medium saucepan. Pour one-third of the hot milk mixture into yolk mixture, whisking until combined.

  2. Pour yolk mixture back into pan. Cook over medium heat, stirring, until mixture coats the back of a spoon, 6 to 7 minutes. Transfer pan to ice-water bath, and let the creme anglaise cool completely.

  3. Put 3/4 cup sugar, 1/4 cup water, and the lemon juice into a medium saucepan over high heat. Bring to a boil, without stirring, and cook until caramel turns dark amber. Remove from heat, and stir in the remaining 1/2 cup cream.

  4. Whisk together creme anglaise and caramel in a medium bowl, and serve.

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