Crème Anglaise

‘English Cream’ - Rich Stirred Custard

Preparation info

    • Difficulty


    • Ready in

      10 min

Appears in


By Stéphane Reynaud

Published 2008

  • About


  • Milk 1 L
  • Egg yolks 8
  • Sugar 250 g
  • Vanilla pod 1


  1. In a metal bowl, whisk the sugar with the egg yolks until the mixture turns pale and thick.
  2. Bring the milk to the boil with the vanilla pod split in two. Pour the milk gradually into the egg mixture, whisking all the time.
  3. Pour the mixture into a clean saucepan and cook very gently on the edge of the heat, stirring constantly. The temperature of the custard mustn’t rise above 85°C or else the yolks will curdle. The custard is cooked when it coats the back of a spoon.
  4. Cool the custard down quickly.
  5. Your choice of variations, to be added to the scalded milk:

    1. − 2 spoonfuls of instant coffee granules
    2. − 2 spoonfuls of instant cocoa powder
    3. − 1 spoonful of pistachio nut paste
    4. − 2 tablespoons of caramel.