This creme anglaise is delicious especially when you use the vanilla bean to flavor. You can also use flavored liqueur to change the taste.

Advertisement

Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified

Directions

  • In a saucepan over medium heat, combine half-and-half, 1/4 cup sugar and vanilla bean.

    Advertisement
  • In a bowl, whisk together egg yolks and remaining 1/4 cup sugar until smooth.

  • When cream mixture comes just to a boil, remove from heat and remove vanilla bean. Whisk a small amount of hot cream into the egg yolk mixture, then pour egg yolk mixture into remaining hot cream and whisk until smooth. Return to medium heat and cook, stirring, until mixture coats the back of a metal spoon. Remove from heat and stir in butter. Serve warm or cold.

Nutrition Facts

98 calories; 5.7 g total fat; 81 mg cholesterol; 11 mg sodium. 10.6 g carbohydrates; 1.5 g protein; Full Nutrition

Reviews (51)

Read More Reviews

Most helpful positive review

Rating: 5 stars
10/09/2003
This anglaise was wonderful over mixed berries. As another reviewer put to aptly it thickened up beautifully and velvety smooth. This is the perfect touch to a decadent dessert or a very simple one. We prefer ours a little less sweet so I will reduce sugar to 1/4 to 1/3 cup next time.Thanks Meshel! Read More
(30)

Most helpful critical review

Rating: 3 stars
04/22/2012
Nice directions and straightforward to prepare. Thickened nicely. Thought it tasted too "eggy" although I had no curdling or evidence of solids in my sauce. Compared ingredients to other versions (including Julia Child) and the cream in the other versions was twice the amount in this one. Think I will double the cream next time to cut back on the egg flavor. Read More
(1)
63 Ratings
  • 5 star values: 47
  • 4 star values: 13
  • 3 star values: 2
  • 2 star values: 1
  • 1 star values: 0
Rating: 5 stars
10/09/2003
This anglaise was wonderful over mixed berries. As another reviewer put to aptly it thickened up beautifully and velvety smooth. This is the perfect touch to a decadent dessert or a very simple one. We prefer ours a little less sweet so I will reduce sugar to 1/4 to 1/3 cup next time.Thanks Meshel! Read More
(30)
Rating: 5 stars
10/09/2003
This anglaise was wonderful over mixed berries. As another reviewer put to aptly it thickened up beautifully and velvety smooth. This is the perfect touch to a decadent dessert or a very simple one. We prefer ours a little less sweet so I will reduce sugar to 1/4 to 1/3 cup next time.Thanks Meshel! Read More
(30)
Rating: 4 stars
10/09/2003
Very good over fresh strawberries. I didn't have the vanilla bean so I added a splash of vanilla extract to the egg yolks. Really good flavor and my butter was salted but didn't seem to make a difference. Yes it's sweet but a little goes a long way. Thanks for this yummy treat Meshel. Read More
(25)
Advertisement
Rating: 5 stars
10/09/2003
This recipe is a bit sweet. If you have a rich dessert I would suggest that you lower the sugar amount to 1/3 cup. Other than that suggestion this Anglaise is good enough to eat all by itself. It thickened up nicely and is velvety smooth. Read More
(25)
Rating: 5 stars
09/04/2007
I made this to put on top of bread pudding. I'd never made a vanilla sauce before but it looked easy enough. I halved the recipe and instead of cream I used whole (homo) milk and vanilla extract. Other reviewers said to not let it cook too long so I watched it carefully and I also strained it before serving. It came out perfectly even using the lower fat milk. It was delicious warm and wonderful cold the next day. Yummy! Read More
(15)
Rating: 4 stars
09/11/2007
Good but a bit too sweet. I wish I read the previous reviews and cut down on the sugar. Rather than buying half and half I decided to use up the little bit heavy whipping cream I had left over and mixed in some lowfat milk at the very end to thin it out. Read More
(15)
Advertisement
Rating: 4 stars
10/20/2006
This is a lovely custard sauce. Very decadent. Mine came out too yellow - I should've known sooner that I was suppose to whip the egg yolks and sugar until almost white. My first time using vanilla bean so there were some black specks floating - I later learnt that that was normal. Also the heat was probably a bit too high coz the custard turned into little globs. I solved this by using a handheld blender after taking the saucepan off the stove. This made the custard sauce velvety smooth! Had this with bread pudding. Was really good! Read More
(12)
Rating: 5 stars
09/01/2008
i used 2 tsp vanilla in place of the bean. same amount of sugar as i have a sweet tooth so it didn't seem like a lot. keep stirring when you pour the egg mixture into the cream mixture. stir continuously while heating. remove from heat as soon as it starts thickening. also strain it before serving to get rid of the few lumps and to get a perfect consistency. it was the perfect accompaniment for a bread pudding i made from here. Read More
(12)
Rating: 4 stars
10/09/2003
It has a great flavor mine got a tad bit too thick for my tastes but maybe I cooked it too long. Read More
(11)
Rating: 5 stars
10/09/2003
I served this over Blueberry Boy Bait. Boy! What a treat! Thanks!:-))))))) A Read More
(10)
Rating: 3 stars
04/22/2012
Nice directions and straightforward to prepare. Thickened nicely. Thought it tasted too "eggy" although I had no curdling or evidence of solids in my sauce. Compared ingredients to other versions (including Julia Child) and the cream in the other versions was twice the amount in this one. Think I will double the cream next time to cut back on the egg flavor. Read More
(1)