Crème Anglaise

Preparation info

  • Makes

    350 ml

    • Difficulty


    • Ready in

      10 min

Appears in

The Chocolate Lover's Cookbook

The Chocolate Lover's Cookbook

By Patricia Lousada

Published 1987

  • About

This custard sauce goes beautifully with many chocolate desserts. Fora thicker creamier sauce, fold in 150 ml (5fl oz) of lightly whipped cream.


  • 300 ml (½ pint) milk
  • ½ vanilla pod, split in two
  • 3<


Bring the milk with the vanilla pod to just below boiling point. Whisk the egg yolks with the sugar until thick and light; then whisk in the hot milk. Return the mixture to the pan and cook over a very low heat, stirring constantly with a wooden spoon, until the mixture thickens slightly. Your finger should leave a clear trail when drawn across the back of the spoon. Do not allow the custard to