Crème Anglaise

This sauce is quite similar to custard, but no cornflour (cornstarch) is added here for thickening purposes. Crème anglaise is typically used as a sauce and custard is used as a dish. Once you have become handy, you can opt to use other flavourings instead of vanilla. See the recipe below.


  • 500 ml (16 fl oz/2 cups) milk
  • 2 vanilla bean, with the seeds removed from the bean and the bean itself
  • 5 egg yolks
  • 75 g ( oz/ cup) sugar


Heat the milk with vanilla seeds and the beans until hot (do not boil) and leave to simmer on low heat for 15 minutes. Then remove the vanilla bean. Beat the egg yolks with the sugar into a foam, and while stirring, add the hot milk. Return the mixture to the pan. Heat slowly on low heat while stirring until the mixture thickens. Crème anglaise has to be as thick as a cream of asparagus soup. Remove from the heat and leave to cool until used. The sauce will slightly thicken. If you want to serve the sauce warm, keep it over a bain-marie. Place a sheet of plastic wrap directly down on the surface to prevent a skin from forming.