Vanilla Bean Creme Anglaise

    (63)
    25 minutes

    A whole vanilla bean gives this custard a delicious flavour. You can also add some flavoured liqueur for a different taste.


    62 people made this

    Ingredients
    Serves: 12 

    • 1 cup (250ml) light cream
    • 1/2 cup (125g) white sugar, divided
    • 1 vanilla bean, halved lengthwise
    • 4 egg yolks
    • 2 tablespoons unsalted butter

    Directions
    Preparation:5min  ›  Cook:20min  ›  Ready in:25min 

    1. In a saucepan over medium heat, combine cream, 1/4 cup (60g) sugar and vanilla bean.
    2. In a bowl, whisk together egg yolks and remaining 1/4 cup (60g) sugar until smooth.
    3. When cream mixture comes just to a boil, remove from heat and remove vanilla bean. Whisk a small amount of hot cream into the egg yolk mixture, then pour egg yolk mixture into remaining hot cream and whisk until smooth. Return to medium heat and cook, stirring, until mixture coats the back of a metal spoon. Remove from heat and stir in butter. Serve warm or cold.

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    Reviews and Ratings
    Global Ratings:
    (63)

    Reviews in English (51)

    by
    29

    This anglaise was wonderful over mixed berries. As another reviewer put to aptly, it thickened up beautifully and velvety smooth. This is the perfect touch to a decadent dessert or a very simple one. We prefer ours a little less sweet, so I will reduce sugar to 1/4 to 1/3 cup next time.Thanks Meshel!  -  17 May 2003  (Review from Allrecipes USA and Canada)

    by
    25

    Very good over fresh strawberries. I didn't have the vanilla bean, so I added a splash of vanilla extract to the egg yolks. Really good flavor and my butter was salted, but didn't seem to make a difference. Yes it's sweet but a little goes a long way. Thanks for this yummy treat Meshel.  -  17 May 2003  (Review from Allrecipes USA and Canada)

    by
    24

    This recipe is a bit sweet. If you have a rich dessert I would suggest that you lower the sugar amount to 1/3 cup. Other than that suggestion, this Anglaise is good enough to eat all by itself. It thickened up nicely and is velvety smooth.  -  20 Feb 2003  (Review from Allrecipes USA and Canada)

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