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Member recipe

Simple Creme Anglaise Recipe

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(7 ratings)

Member recipe by


Serves 12

This simple recipe will savour all of your sweet dishes. This is a perfect accompaniement to any desserts. Or pefectly scrumptious on its own.

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  • 235 ml heavy cream
  • 10 ml vanilla extract
  • 4 egg yolks
  • 65 g white sugar


    1. In a small, heavy saucepan, heat cream and vanilla until bubbles form at edges.
    2. While cream is heating, whisk together egg yolks and sugar until smooth. Slowly pour 1/2 cup of hot milk mixture into egg yolks, whisking constantly. Gradually add egg yolk mixture back to remaining milk mixture, whisking constantly. Continue to cook, stirring constantly, until the mixture coats the back of a spoon.

Comments, questions and tips

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22nd Jun, 2018
It would be helpful to stick to UK English - I had to look up heavy cream, which would normally be called double cream in the UK. Put one in brackets if you insist on using North American English.
5th May, 2014
Very nice little recipe - relatively easy (just take it easy with the heat under the saucepan). Really creamy and absolutely delicious!
25th Apr, 2013
Lovley! I made a stawberry tart and used the creme anglaise to go on the top of the pastry, popped the stawberries on top and glazed them with warm stawberry jam. It lasted 5 mins my family loved it. Thanks for the recipe.
24th Aug, 2009
By the way instead of the heavy cream you can also use milk as a substitute. But trust me the cream will make your creme anglaise thick and desirable!
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