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Creme Anglaise II

Creme Anglaise II


"This creme anglaise is delicious especially when you use the vanilla bean to flavor. You can also use flavored liqueur to change the taste."
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25 m servings 98 cals
Serving size has been adjusted!
Original recipe yields 12 servings


  • Calories:
  • 98 kcal
  • 5%
  • Fat:
  • 5.7 g
  • 9%
  • Carbs:
  • 10.6g
  • 3%
  • Protein:
  • 1.5 g
  • 3%
  • Cholesterol:
  • 81 mg
  • 27%
  • Sodium:
  • 11 mg
  • < 1%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * 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.

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  • Prep

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  1. In a saucepan over medium heat, combine half-and-half, 1/4 cup sugar and vanilla bean.
  2. In a bowl, whisk together egg yolks and remaining 1/4 cup sugar until smooth.
  3. When cream mixture comes just to a boil, remove from heat and remove vanilla bean. Whisk a small amount of hot cream into the egg yolk mixture, then pour egg yolk mixture into remaining hot cream and whisk until smooth. Return to medium heat and cook, stirring, until mixture coats the back of a metal spoon. Remove from heat and stir in butter. Serve warm or cold.

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Read all reviews 51
  1. 63 Ratings

Most helpful positive review

This anglaise was wonderful over mixed berries. As another reviewer put to aptly, it thickened up beautifully and velvety smooth. This is the perfect touch to a decadent dessert or a very simple...

Most helpful critical review

Nice directions and straightforward to prepare. Thickened nicely. Thought it tasted too "eggy" although I had no curdling or evidence of solids in my sauce. Compared ingredients to other vers...

Most helpful
Most positive
Least positive

This anglaise was wonderful over mixed berries. As another reviewer put to aptly, it thickened up beautifully and velvety smooth. This is the perfect touch to a decadent dessert or a very simple...

Very good over fresh strawberries. I didn't have the vanilla bean, so I added a splash of vanilla extract to the egg yolks. Really good flavor and my butter was salted, but didn't seem to make...

This recipe is a bit sweet. If you have a rich dessert I would suggest that you lower the sugar amount to 1/3 cup. Other than that suggestion, this Anglaise is good enough to eat all by itse...

Good, but a bit too sweet. I wish I read the previous reviews and cut down on the sugar. Rather than buying half and half I decided to use up the little bit heavy whipping cream I had left ove...

I made this to put on top of bread pudding. I'd never made a vanilla sauce before, but it looked easy enough. I halved the recipe and instead of cream, I used whole (homo) milk and vanilla extra...

i used 2 tsp vanilla in place of the bean. same amount of sugar as i have a sweet tooth so it didn't seem like a lot. keep stirring when you pour the egg mixture into the cream mixture. stir con...

This is a lovely custard sauce. Very decadent. Mine came out too yellow - I should've known sooner that I was suppose to whip the egg yolks and sugar until almost white. My first time using vani...

It has a great flavor, mine got a tad bit too thick for my tastes, but maybe I cooked it too long.

I served this over Blueberry Boy Bait. Boy! What a treat! Thanks! :-))))))) A+++++++

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