Classic Vanilla Crème Anglaise

Crème Anglaise à la Vanille

Preparation info

  • Makes

    1 quart

    • Difficulty


Appears in

Glorious French Food

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.


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


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