Crème Anglaise

Preparation info

    • Difficulty


Appears in

My Paris Market Cookbook

My Paris Market Cookbook

By Emily Dilling

Published 2015

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  • 1 cup (240 mL) skim milk
  • 1 teaspoon vanilla extract



In a small saucepan over medium-high heat, bring milk and vanilla extract to a slow boil. In a separate bowl, whisk together sugar and egg yolks. Once milk begins to steam, remove from heat and stir in egg yolk and sugar mixture. When the milk has reached an even liquid consistency, return to medium heat and keep stirring until the cream thickens and coats your spoon or sp