"Crème Anglaise"

"Crème Anglaise"

A light version of the rich custard sauce to accompany desserts.

375 ml (1.5 cups)
Preparation 5 min
Cooking 10 min


1 cup milk, partly skimmed, 2%   250 mL
1/2 tsp vanilla extract   2.5 mL
1 egg yolks    
1 tbsp sugar   12 g
1 tbsp white flour (all purpose)   8 g
1/2 cup whipping cream 35%   125 mL

Before you start

Using a bain-marie, reduces the risk of boiling (and spoiling) this heat-sensitive sauce.


  1. Pour the milk into a saucepan with the vanilla and bring to a boil. Set aside.
  2. Separate the egg white and yolk. Set the white aside in a glass jar with a lid and put it in the refrigerator or freezer for a future use. Put the yolk in the upper part of a bain-marie, add the sugar then beat a few minutes until the mixture is pale yellow in colour. Stir in the flour, mix well, then slowly pour in the hot milk with constant stirring. Cook about 5 min until the sauce thickens and will coat the back of a spoon.
  3. Transfer the custard to a pitcher or bowl and let it cool down, stirring occasionally to avoid a skin forming on the surface. Add the cream just before serving.


The sauce can be kept for 4 days, covered, in the refrigerator.

This recipe is in the following categories: Dairy | Eggs | Sauces & Dips | Halal | Kosher | Vegetarian

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