Custard Cream (Creme Anglaise)


  • 9 ounces superfine sugar
  • 1 pinch salt
  • 8 egg yolks
  • 2 cups whole milk
  • 1 vanilla bean (or zest of lemon or orange)


  • 1. Boil milk with chosen flavoring. Cool to warm.
  • 2. Meanwhile, blend sugar, salt and egg yolks in a pan using a whisk over pan with simmering water and bring to a ribbon stage.
  • 3. Slowly add the warm milk, being careful not to curdle eggs.
  • 4. Mix well, keeping the pan on the heat and stirring continuously until the first signs of boiling. At this point the custard should cling to the spoon.
  • 5. Strain the mixture through a fine sieve. Keep it hot in a bain-marie if it is to accompany a hot dessert; or cool immediately in a waterbath, and keep in a cool place for a cold dessert.
  • CUSTARD CREAM WITH LIQUEUR: When the custard is completely cold add 1 tablespoon of liqueur like Curacao, Kirsch, Maraschino or rum.


  • NOTES:
  • NOTES : The yield on this dessert topping is about 10 - 2.4 oz. servings.
  • SERVINGS: 10
  • SOURCE: Larousse Gastronomique

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