In a bowl, whisk sugar, egg yolks, and vanilla extract until the sugar dissolves and the mixture becomes fluffy and lighter in color.
2
In a saucepan, bring the milk to a boil.
3
While whisking constantly, pour half of the milk into the egg yolk and sugar mixture.
4
Pour this mixture into the saucepan with the remaining half of the milk.
5
**Over medium heat, cook the sauce while stirring constantly with a wooden spoon or silicone spatula. Cook until the sauce thickens and reaches 185°F (85°C).
6
**Immediately pour the sauce through a chinois. Chill the crème anglaise on ice and store in the refrigerator at or below 41°F (5°C) until needed.
Nutrition Information
Calories
86
Fat (g)
3
Protein (g)
3
Carbohydrate (g)
11
Cholesterol (mg)
103
Sodium (mg)
20
Key
* =
Time/Temperature Control for Safety Food
** =
Critical Control Point
† =
Ingredient/Method Note
Variations
—Add a small amount of liqueur to the finished crème anglaise.
—Melt 4 oz. (115 g) chopped semi-sweet chocolate into the strained, hot crème anglaise.
—Add ¼ c. (60 mL) finely chopped fresh mint to the strained, hot crème anglaise.