Classic Vanilla Crème Anglaise

Name: Classic Vanilla Crème Anglaise (Crème Anglaise à la Vanille)
Yield: Makes 1 quart
Cuisine: France
Ingredients: 3 cups [750 ml] milk; 1 vanilla bean, split in half lengthwise, or 1 teaspoon vanilla extract (see for more about vanilla); 1 vanilla bean, split in half lengthwise, or 1 teaspoon vanilla extract (see for more about vanilla); 9 egg yolks (from large eggs); ¾ cup [150 g] sugar

Crème Anglaise à la Vanille

Preparation info

Makes
1 quart

Difficulty
Easy

Appears in

Glorious French Food

By James Peterson

Published 2002

About

Crème anglaise can be more or less rich, depending on how many egg yolks you use. Classic recipes call for 2 to 5 yolks per cup [250 ml] of milk. I compromise and settle on 3 egg yolks (from large eggs) per cup of milk. This recipe calls for somewhat less sugar than classic recipes do.

Ingredients

3 cups [750 ml] milk
1 vanilla bean, split in half lengthwise, or

Europe
France
Sauce
Dessert
Mediterranean
Gluten-free
Vegetarian

Method

Bring the milk to a simmer in a heavy-bottomed nonaluminum pot with the vanilla bean halves (if you’re using extract, don’t add it yet).

While the milk is coming to a simmer, whisk the egg yolks with the sugar in a mixing bowl until the egg yolks turn pale yellow, about 2 minutes. If you’re using vanilla extract instead of the bean, whisk it into the egg mixture.

Take the vanill