Crème à l’Anglaise

Thin Sweet Cream Sauce

Preparation info
    • Difficulty


Appears in
Hows and Whys of French Cooking

By Alma Lach

Published 1974

  • About


  • 2 cups milk
  • 8 egg yolks
  • 10 tablespoons sugar


  1. Scald milk in saucepan. (If using vanilla bean, split it lengthwise, then add it to the milk. It will release its tiny black seeds for flavor.) Beat yolks in a saucepan and then add sugar and salt. Mix well.
  2. Set pan on a damp dishcloth and it will not move about as you stir in the milk. Add half the hot milk. Stir and then add the rest.
  3. Stir-cook sa