Go Back
+ servings

Creme Anglaise

Creme Anglaise is a classic French sauce that is used in many desserts.
Prep Time5 mins
Cook Time15 mins
Servings: 16 servings
Calories: 149kcal
Author: Cynthia


  • 1 vanilla bean split lengthwise
  • 2 cups heavy cream
  • 6 egg yolks
  • 1/2 cup granulated sugar


  • Split vanilla bean in half lengthwise. Carefully scrap seeds.
  • In a saucepan over a medium heat, bring 2 cups heavy cream to a bare boil with vanilla bean and scraped seeds.
  • Remove cream from heat. While cream is cooling, beat the egg yolks and 1/2 cup sugar in a mixer, until thick ribbons form.
  • To temper the egg yolks, and keep them from curdling, gradually add 1 cup warm cream to egg mixture, whisking constantly.
  • Add tempered egg yolk mixture back into saucepan, with remaining cream and stir constantly over a medium heat, until thick enough to coat the back of a spoon.
  • Remove from heat and strain through a fine strainer. Remove the vanilla pod. (I rinse it off and dry it, then add it to a bowl of sugar)
  • Cool custard slightly and then cover with plastic wrap to prevent a skin from forming. Refrigerate until ready to use.


I've given you an estimate of nutritional value, but this is a hard one to calculate. A "serving" can be 2-3 tablespoons or a 1/4 cup. 
I'm assuming a 1 1/2 ounce serving per person for this recipe. 
For a smooth sauce, use a fine mesh strainer to remove any lumps. 


Serving: 1person | Calories: 149kcal | Carbohydrates: 7g | Protein: 2g | Fat: 13g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 114mg | Sodium: 15mg | Potassium: 30mg | Sugar: 6g | Vitamin A: 535IU | Vitamin C: 1mg | Calcium: 28mg | Iron: 1mg