Crème anglaise


Preparation info

  • Makes approximately

    350 ml

    • Difficulty


    • Ready in

      25 min

Appears in

Sauces: Le Cordon Bleu Home Collection


By Le Cordon Bleu

Published 1999

  • About

A rich custard sauce, with a light consistency that is traditionally flavoured with vanilla. Serve hot or cold to accompany all types of desserts, such as the poached peach shown in the picture. See additional instructions to accompany this recipe.


  • 250 ml (8 fl oz) milk
  • 1 vanilla pod, split lengthways


  1. Pour the milk into a deep, heavy-based saucepan over medium heat. Scrape the seeds from the vanilla pod and add to the milk with the pod. Slowly bring to the boil to allow the flavour of the vanilla to infuse into the milk. Remove from the heat.
  2. In a bowl, using a wooden spoon, whisk together the egg yolks and the sugar until pale and thick. Pour the hot milk o