Crème anglaise

The basic ingredients to make a crème anglaise (English cream) are eggs, milk, and flavourings. This custard is used in French cuisine to make thick and cold sauces, ice cream, soufflés, and crèmes. The constant stirring and cooking of the egg yolks dissolved in the milk results in a bound custard with a mild taste.

Crème anglaise

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vanilla pod



egg yolks (250g, pasteurised)



granulated sugar

Preparation method

  • Boil the vanilla together with the milk and allow to infuse just below boiling point for ten minutes to release all the flavours.
  • Beat the egg yolks with the sugar.
  • Pour the milk through a sieve.
  • Add a little of the milk to the eggs and stir thoroughly.
  • Now add the rest of the milk mixture and stir well.
  • Pour everything back into the pan and allow it to slowly thicken over a low heat. Stir regularly with a spatula or whisk.
  • Cover the surface of the crème anglaise with cling film (place the cling film directly on top of the crème anglaise) and cool over iced water in a bain marie.

Serving suggestions

  • Replace the vanilla with other spices, such as star anise, cinnamon, or tonka beans.
  • Add dark chocolate to make chocolate sauce.
  • Use the crème anglaise as a basic ingredient for a bavaroise.

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