Creme Anglaise

By Marian Burros

Published August 30, 1983

Total Time
10 minutes, plus chill time
Rating
4(7)
Comments
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Ingredients

  • 8 ounces milk

  • 3 ounces heavy cream

  • ¼ cup sugar

  • 4 egg yolks

  • Seeds from one vanilla bean

Ingredient Substitution Guide
Nutritional analysis per serving

16 grams carbs; 175 milligrams cholesterol; 202 calories; 4 grams monosaturated fat; 1 gram polyunsaturated fat; 7 grams saturated fat; 13 grams fat; 37 milligrams sodium; 5 grams protein; 16 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    In a nonaluminum mixing bowl incorporate egg yolks, sugar and vanilla seeds.

  2. Step 2

    Bring milk and cream just to a boil in heavy-bottom sauce pot. Remove one-quarter of mixture and mix well with egg mixture. Return to pot, beating slowly and cook over low heat for two minutes.

  3. Step 3

    Cool immediately in ice bath and chill.

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4 out of 5
7 user ratings
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