This Crème Anglaise is easy to make but it can overcook and curdle if you are not careful. This is easily prevented by setting up a cold water bath before starting to make the sauce. 

  • 2 cups of whole milk
  • 4 egg yolks
  • 1 vanilla bean
  • 1/3 cup sugar
  • 1/8 teaspoon fine sea salt

You will need 3 large bowls and a fine mesh sieve. Fill one bowl partially with ice water and place another bowl into the ice water and set aside. 

Add the milk to a heavy sauce pan. Split the vanilla bean length wise and add to the milk. Heat the milk over medium low heat for about 5 minutes until small bubbles appear around the edges. Do not boil. Remove the vanilla bean when the milk is hot. 

In the meantime, whisk together the yolks, sugar, and salt in the 3rd bowl, until thick and light yellow in color. 

Slowly pour half of the warm milk into the yolk mixture, whisking continuously. Then, pour the yolk mixture back into the saucepan and cook over medium heat, stirring constantly, for about 4-5 minutes, until the mixture has thickened. Do not boil or the egg yolks will curdle.

When the sauce has thickened, strain it through a fine-mesh sieve into the prepared chilled bowl to stop the cooking. Stir frequently until cool. 


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