Crème Anglaise

/Crème Anglaise


Crème Anglaise is a classic french sauce, custard made with egg yolks, sugar and hot milk and flavoured with vanilla, it’s commonly used to finish desserts such as puddings or as a base to make ice-cream. We use Crème Anglaise with our desserts in our Melbourne catering business.


Crème Anglaise
Recipe type: Dessert
Cuisine: French
Prep time: 
Cook time: 
Total time: 
Serves: 10
  • 200g Castor Sugar
  • 8 Egg yolks
  • 1ltr Milk
  1. Heat milk in pot till quite hot, don’t boil.
  2. whisk yolks and sugar until light and creamy
  3. Take milk off stove and add to egg mixture - incorporating wekk
  4. cook mixture over a water bath / double boiler on medium heat until the sauce coats back of wooden spoon.


By |2014-09-17T09:54:09+00:00September 17th, 2014|Desserts|0 Comments

Leave A Comment

Rate this recipe: