Crème Anglais


  • 3 egg yolks
  • 1/3 C. sugar
  • 1 C. milk (or use 1/2 C. milk and 1/2 C. heavy cream)
  • 2 tsp. vanilla
  • Dash of salt


  1. Combine 3 egg yolks and a dash of salt in a medium bowl. Gradually add the sugar, whisking until thick and pale yellow (about 3 minutes).
  2. Heat 1 C. milk in a heavy saucepan over medium heat just until tiny bubbles form around edge; do not boil! Remove from heat.
  3. Gradually whisk the hot milk into the egg yolk mixture. Return the entire mixture to the pan; cook over medium-low heat 5 minutes, stirring constantly until the mixture is slightly thick and coats the back of a spoon. As before, do not boil. Remove from heat. Stir in 2 teaspoons vanilla.
  4. Serve warm.


  1. 2-5-2021

    This is probably a silly question, and makes it very clear that I am not a baker, but what do you do with this? What is it exactly, like a pudding??

    • 2-6-2021

      Not a silly question! Creme Anglaise is not too commonly used in these days of instant puddings and sauces. But the flavor of instant doesn’t begin to compare to this delicious, vanilla sauce! It is a thin custard that can be poured over a slice of cake or some fruit-or Chocolate Souffle! Even though it only uses a few ingredients, it is quite rich. Sometimes is it served as a dessert-with small meringues floating in it.

    • 2-6-2021

      I posted the Creme Anglais recipe to go with the Warm Chocolate Souffles ( Makes a great match!

  2. 10-21-2013

    Debbie, I have just found your site through Thrive. I love this recipe and plan to use it as a topping for bread pudding. I am looking forward to reading more. Thank you.

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