Go Back
+ servings

Creme Anglaise

Why buy shop bought anglaise or custard when it's this easy!
Course Dessert
Cuisine French
Keyword Creme Anglaise, madagascar vanilla beans, tahitian vanilla beans, vanilla creme anglaise
Prep Time 2 minutes
Cook Time 10 minutes
Cooling Time 15 minutes
Total Time 12 minutes
Servings 10 people
Calories 157kcal


  • 400 ml milk
  • 200 ml heavy cream
  • 100 g castor sugar
  • 1 vanilla bean cut in half & seeds removed
  • 4 egg yolks


  • Combine milk, cream & vanilla pod. Heat until just under boiling point.
  • In a separate bowl, combine egg yolks, vanilla seeds & sugar.
  • Add a small bit of the milk mixture into egg mix and whisk to combine *see tip*
  • Slowly add egg mix into the milk mixture and cook for approx 5 minutes on low - medium heat, stirring continuously until the mixture coats the back of a spoon
  • Chill *see tip*



Essential Tools 

  • medium sized saucepan
  • medium mixing bowllarge mixing bowl
  • ice
  • whisk

Tips / Tricks

  • by adding a small amount of the warm milk mixture into the eggs it will stop them from scrambling when later adding eggs into the milk mix. In chef terms we call this tempering
  • when chilling the anglaise, I like to stir it over a mixing bowl of ice. This will cool it quicker, stopping the cooking process and thus helping to decrease the chances of lumps forming
  • if your anglaise has a few lumps don't fret, this isn't The French Laundry. Just strain it through a sieve
  • creme anglaise will keep refridgerated for up to 1 week


Calories: 157kcal | Carbohydrates: 13g | Protein: 2g | Fat: 10g | Saturated Fat: 6g | Cholesterol: 109mg | Sodium: 28mg | Potassium: 75mg | Sugar: 12g | Vitamin A: 465IU | Vitamin C: 0.1mg | Calcium: 67mg | Iron: 0.2mg