Creme Anglaise

Creme anglaise is another foundational recipe that will add great depth to your recipe file in the variety of desserts you will be able to produce. Creme anglaise takes 10 minutes to produce and you will be happy to have this versatile sauce in your arsenal. It is the base for ice creams, bavarians, and many other classic pastries.

The Recipe

by volume                                    by weight

3 large egg yolks                    54 grams egg yolks

1/3 cup sugar                           66 grams sugar

1 cup half and half                 234 grams half and half

2 teaspoons vanilla              8 grams vanilla



Beat the yolks with the sugar until completely combined.

Make sure there are no white bits of sugar left. The sugar draws the moisture out of the yolks and causes hard, little lumps to form. You don’t want that! You can not get rid of them!

Mix in the half and half and then place over medium heat.

Whisk constantly until the mixture begins to thicken but do not allow it to boil or it will curdle. A thermometer can help here.

Continue to whisk constantly. Let the mixture reach about 178F and then remove it from the heat. To test if the mixture is thickened enough, coat the back of a spoon. You should be able to leave a clear path with your finger.

Remove from the heat and stir in the vanilla. Let the mixture cool and store in the refrigerator until you are ready to use it.


Master this recipe before you try to change it. It can be flavored with all kinds of extracts and liqueurs to match whatever you are serving. it also works well as the base for just about any ice cream flavor you can imagine. And makes a great starting point for souffle! Master the basics and then you will have the ability to change and manipulate the recipe any way you wish.

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