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READY IN 20 mins

Creme Anglaise I

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"Spice with ground cinnamon or cloves, if desired." — sal

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Original recipe makes 1.5 cups Change Servings

1 cup heavy cream
2 teaspoons vanilla extract

4 egg yolks
1/3 cup white sugar

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Directions

In a small, heavy saucepan, heat cream and vanilla until bubbles form at edges.
While cream is heating, whisk together egg yolks and sugar until smooth. Slowly pour 1/2 cup of hot milk mixture into egg yolks, whisking constantly. Gradually add egg yolk mixture back to remaining milk mixture, whisking constantly. Continue to cook, stirring constantly, until the mixture coats the back of a spoon.

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COOK 20 mins
READY IN 20 mins

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Excellent recipe. My mother owned a french restaurant when I was a child and this recipe is as good as I remember. To the reviewers that had "lumpy, or gloppy" problems.... I believe that you "boiled" your egg yolks. Try waiting and letting the cream temper before adding the yolk mixure, then bring it back up to a boil. HTH

—Vibeke

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Most Helpful Critical Review

Dec 23, 2010

I actually found this creme anglaise to be a bit too sweet and too "eggy" for my taste. (yes, I do realize that creme anglaise is a custard, which = eggs!!) I am a very seasoned cook and have made creme anglaise numerous times. I know I didn't do anything wrong - it's just the recipe. I have liked other recipes better. Definitely edible, though - how can you really go wrong with cream, eggs and sugar? :) As for the vanilla, you should never add this at the boiling stage. Always add it at the end. The only other modification I made was to add some dark rum at the end to cut some of the sweet/egg richness. Overall, this was an average creme anglaise, and thus my rating.

—chocolategirl

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51 Ratings

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Nov 26, 2008

Quick, simple, easy version of Creme Anglaise - and a tasty one too. I made a double batch in barely more time than it took to seperate the eggs. If you want a pale creme, whip the yolks very well or use an electic mixer or egg beater. To avoid glops - Be sure to use a heavy saucepan and don't turn the heat up too much. On my stove it was about a 3.5 or 4 of 10 (electric) or else the egg will cook and congeal. Temper the egg well and cook it slowly and you will have a rich, smooth, delicious simple version of a real creme. And if it does get lumps, strain through a mesh sieve - no harm done, it's still yummy!

—JenniRuff

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Feb 14, 2007

Excellent recipe!!! I also added about 2 tsp almond extract, which was the perfect touch!!! I used this recipe to accompany a chewiest brownie recipe off this site and it turned out fabulous! I also made a raspberry syrup in addition to the creme anglais and served the brownie with a scoop of vanilla ice cream. Absolutely amazing! If your creme is turning out grainy, it means that your yolk is cooking - in this case you must use a heavier pan, and during cooking stir constantly and vigorously. You may also take your pan temporarily off the heat to stir the yolk back into smooth consistency. If all else fails, the creme can be strained before serving to eliminate the curds. Enjoy!!!

—Hotlids

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Nov 26, 2007

This is an excellent recipe: tastes great and extremely easy and fast to whip up at the last minute. I added some bourbon at the end of cooking it - AppleJack or Calvados works well, too, to give it some kick for my pumpkin bread pudding. It's fantastic and foolproof. If you screw up this recipe you obviously didn't add your hot cream to the egg mixture slow enough. I add at least half of the cream to the egg mixture slowly before adding the agg mixture back into the saucepan and it never fails. Try this!

—frannieb

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Oct 08, 2003

This is a great recipe, especially served on bread pudding.

—KATE GIRLS

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Jun 17, 2006

Made as instructed (except used milk instead of cream). Tastes delicious, but is gloopy looking as others have mentioned. It certainly doesn't look pretty!.

—shealuna

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Apr 16, 2007

This was delicious. Very decedent, creamy and sweet. I paired it with some chocolate crepes that were chocolately, but not overly sweet, and bananas and fresh fruit so it was a great combination. I also substituted fresh vanilla bean (scooped out seeds into the milk mixture and also let the bean seep in the milk) for part of the extract. I think this added a more complex vanilla flavor and you also get the bonus of the seeds dotting the creme so it looks more elegant and gives you a hint as to what is in it. Everyone loved it. I will definitely make it again. I also tempered very slowly and had absolutely no problems with the egg, although I did strain through a fine mesh sieve just incase but there were no solids.

—KELOUA

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Nutrition

Calories
109 kcal
5%

Carbohydrates
6.3 g
2%

Cholesterol
95 mg
32%

Fat
8.8 g
14%

Fiber
0 g
0%

Protein
1.3 g
3%

Sodium
10 mg
< 1%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Creme Anglaise I

Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories: 109
Calories from Fat: 79

% Daily Value *
Total Fat 8.8g 14 %
Saturated Fat 5.1g 25 %
Cholesterol 95mg 32 %
Sodium 10mg < 1 %
Potassium 22mg < 1 %
Total Carbohydrates 6.3g 2 %
Dietary Fiber 0g 0 %
Protein 1.3g 3 %
Sugars 5.6g
Vitamin A 7 %
Vitamin C < 1 %
Calcium 3 %
Iron 2 %
Thiamin 1 %
Niacin 2 %
Vitamin B6 2 %
Magnesium < 1 %
Folate 5 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.