Anna Olson

Vanilla Crème Anglaise

Preparation info
  • Makes just over

    1

    • Difficulty

      Easy

Appears in
Back to Baking
Back to Baking

By Anna Olson

Published 2011

  • About

Ingredients

  • 1 cup (250 mL) half-and-half cream
  • 2 egg yolks
  • 2

Method

  1. Heat the cream to just below a simmer.
  2. In a small bowl, whisk the egg yolks, sugar, and vanilla. While whisking, slowly pour the hot cream into the egg yolks and return the entire mixture to the pot. Over medium heat, stir the custard with a wooden spoon or silicone spatula until it coats the spoon or spatula, about 3 minutes. Pour the custard sauce through a s