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Creme Anglaise
Recipe Summary
Yield: Makes about 3 1/2 cups
Ingredients
Ingredient Checklist
3 cups whole milk
1 1/2 cups sugar
1/4 teaspoon table salt
1 vanilla bean, split lengthwise
6 large egg yolks
Gallery
Creme Anglaise
Recipe Summary
Yield: Makes about 3 1/2 cups
Gallery
Creme Anglaise
Creme Anglaise
Creme Anglaise
Recipe Summary
Yield: Makes about 3 1/2 cups
Recipe Summary
Yield: Makes about 3 1/2 cups
Yield: Makes about 3 1/2 cups
Makes about 3 1/2 cups
Ingredients
Ingredients
- 3 cups whole milk
- 1 1/2 cups sugar
- 1/4 teaspoon table salt
- 1 vanilla bean, split lengthwise
- 6 large egg yolks
Directions
In a medium saucepan, combine milk, salt, and half the sugar (1/4 cup plus 2 tablespoons) over medium-high heat. Scrape vanilla bean seeds into pan, then add pod. Heat over medium just until mixture starts to bubble around the edge of the pan, about 2 minutes (do not let boil). Remove from heat; cover and let stand 30 minutes.
In a medium mixing bowl, whisk the egg yolks with remaining sugar (1/4 cup plus 2 tablespoons).
Use ladle to pour a small amount of the hot milk mixture into the egg mixture, then whisk to combine. (This is called tempering and prevents the eggs from curdling.) Add another ladle of milk mixture, and whisk to combine. Pour this mixture into remaining cream mixture in the pan. Cook over medium heat, stirring constantly, until custard is thick enough to coat the back of a spoon and registers 170 degrees on an instant-read thermometer, about 5 to 7 minutes.
Strain through a fine sieve into a medium bowl (to remove the vanilla pod and any cooked bits of egg) in an ice-water bath. Let stand until cold, stirring occasionally.
Reviews (2)
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8 Ratings
5 star values:
1
4 star values:
4
3 star values:
1
2 star values:
1
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0
Reviews (2)
Add Rating & Review
8 Ratings
5 star values:
1
4 star values:
4
3 star values:
1
2 star values:
1
1 star values:
0
Add Rating & Review
8 Ratings
5 star values:
1
4 star values:
4
3 star values:
1
2 star values:
1
1 star values:
0
8 Ratings
5 star values:
1
4 star values:
4
3 star values:
1
2 star values:
1
1 star values:
0
8 Ratings
5 star values:
1
4 star values:
4
3 star values:
1
2 star values:
1
1 star values:
0
- 5 star values:
- 1
- 4 star values:
- 4
- 3 star values:
- 1
- 2 star values:
- 1
- 1 star values:
- 0
Martha Stewart Member
Rating: 3.0 stars
10/10/2020
As the other commenters have pointed out, the sugar amounts in the overview are incorrect. I believe the amounts listed in the steps are correct, i.e. 3/4 cup sugar total. Or, when halved, 1/4 cup + 2 tbsp.
This ended up still too sweet for my taste, so I'd actually bring the sugar down a few tbsp further. However, the method in this recipe is good: follow it, and you'll end up with some delicious crème anglaise.
Martha Stewart Member
Rating: Unrated
07/17/2010
So how much sugar is it? 1 1/2 cups or the 1/2 cup plus 4 tbsp? Thanks.
Martha Stewart Member
Rating: Unrated
02/25/2009
Can you please confirm the sugar measurements? It says 1 1/2 cups sugar in the ingredients list, but 1/4 cup 2 Tbsps (as half the sugar) in the directions...
Thanks for clarifying!
Martha Stewart Member
Rating: 3.0 stars
10/10/2020
As the other commenters have pointed out, the sugar amounts in the overview are incorrect. I believe the amounts listed in the steps are correct, i.e. 3/4 cup sugar total. Or, when halved, 1/4 cup + 2 tbsp.
This ended up still too sweet for my taste, so I'd actually bring the sugar down a few tbsp further. However, the method in this recipe is good: follow it, and you'll end up with some delicious crème anglaise.
Rating: 3.0 stars
Rating: Unrated
07/17/2010
So how much sugar is it? 1 1/2 cups or the 1/2 cup plus 4 tbsp? Thanks.
Rating: Unrated
Rating: Unrated
02/25/2009
Can you please confirm the sugar measurements? It says 1 1/2 cups sugar in the ingredients list, but 1/4 cup 2 Tbsps (as half the sugar) in the directions...
Thanks for clarifying!
All Reviews for Creme Anglaise
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All Reviews for Creme Anglaise
- of Reviews
Reviews:
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Most Positive
Least Positive
Newest
Reviews:
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