Crème anglaise

A classic dessert sauce.

  • 30 mins cooking
  • Makes 1 Cup
  • Print
A light pouring custard perfumed with a split vanilla bean, crème anglaise is ideal paired with fruit pies and crumbles, or steamed puddings.


Crème anglaise
  • 1 vanilla bean in half lengthways
  • 1 1/2 cup milk
  • 1 tablespoon caster sugar
  • 4 egg yolks
  • 1/4 cup caster sugar in medium heatproof bowl


Crème anglaise
  • 1
    Split 1 vanilla bean in half lengthways; scrape seeds into medium saucepan, add pod, 1½ cups milk and 1 tablespoon caster sugar. Boil, then strain into large jug. Discard pod.
  • 2
    Whisk 4 egg yolks and ¼ cup caster sugar in medium heatproof bowl set over medium saucepan of simmering water until thick and creamy; gradually whisk in hot milk mixture.
  • 3
    Return custard mixture to pan; stir, over low heat, until mixture is thick enough to coat the back of a spoon. Refrigerate custard about 1 hour or until cold.


If the custard splits or curdles, try chilling it and then blending or beating with a stick blender or hand beaters.

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