Creme Anglaise

Creme Anglaise

Creme Anglaise

Recipe by GeeDeeCourse: DessertCuisine: FrenchDifficulty: Medium


Prep time


Cooking time




Total time



A classic vanilla custard sauce simply made, with only eggs, milk, sugar, and vanilla. This is REAL Custard.


  • 6 Egg yolks

  • 250 ml Whole Milk

  • 250 ml Double Cream

  • 60 g Castor Sugar

  • 2 Vanilla pods or ½ tsp vanilla extract


  • Place the milk and cream into a saucepan over a low-medium heat.
  • Add the vanilla extract, if using vanilla pods, split the pods down the center lengthways and with the back of a knife scrape the seeds from the skins. Add these to the milk and cream, throw in the pods as well for extra flavour
  • Heat the cream and milk until just beginning to simmer. (Bubbles appearing around the edge).
  • Remove from the heat and set aside to cool slightly.
  • This will also allow the vanilla to infuse before adding to the egg mix.
  • Beat the egg yolks and sugar in a separate bowl, until nice and smooth
  • Gradually pour in the slightly warm milk, whisking continuously, until you have a smooth liquid
  • Pour the egg and cream mixture into a clean saucepan and place over a low heat,
  • It’s important to keep the sauce agitated at all times while it is being heated.
  • Gently heat the sauce, whisking continuously, do not rush this part of the procedure, otherwise, you could end up with the eggs scrambling.
  • Continue to heat until the liquid thickens and coats the back of a wooden spoon, this may take 10 minutes or more, be patient.
  • Once the cream is to the desired consistency, remove the vanilla pod and pass the sauce through a fine strainer into the serving boat

Recipe Video