Crème Anglaise

Custard Cream

Preparation info
  • Makes about

    4 cups

    • Difficulty


    • Ready in

      40 min

Appears in
The Fundamental Techniques of Classic Cuisine

By French Culinary Institute

Published 2021

  • About


  • 500 milliliters (2 cups plus 2 tablespoons) whole milk
  • ½


Prepare your mise en place.

Place the milk in a russe. Add the vanilla bean and its seeds to the milk and place over medium heat. Bring to a boil, then immediately remove the pan from the heat and allow the milk to cool for 1 minute.

Combine the egg yolks with the sugar in a mixing bowl, whisking until the mixture is very pale yellow (blanchir).