Crème Anglaise


Makes about 1 ¼ cups



  • 1 cup half-and-half cream
  • 2 egg yolks
  • 2 Tbsp sugar
  • 1 tsp vanilla extract

Step by Step Instructions

Step 1
Heat the cream to just below a simmer in a small saucepot.
Step 2
    In a separate bowl whisk the egg yolks and sugar together. Slowly pour into the hot cream while whisking, then return the entire mixture to the pot. Switch to a wooden spoon and cook the custard on medium-low heat until it coats the back of the spoon, about 3 minutes. Strain the custard, cool it to room temperature, and then chill until ready to serve.