Preparation info
  • Serves

    4 to 6

    • Difficulty


Appears in

By Jeremiah Tower

Published 2002

  • About

This is the sauce called crème anglaise in French (and the basis for that most sublime drink, egg nog).


  • ½ cup granulated sugar
  • 6 egg yolks
  • ¼ teaspoon salt


Mix the sugar, yolks, and salt in a bowl and whisk (or use a mixer on medium speed) until pale yellow, about 5 minutes.

Prepare an ice bath with a metal bowl sitting in the iced water.

Heat the milk and vanilla bean together until almost boiling, and pour slowly into the yolk mixture while still whisking. Put the milk and egg mixture in a double boiler and cook over simmering wa