Crème Anglaise

Ingredients Equipment Timing

Whisk  25 min
Thermocouple thermometer
SCALE (optional) 
Fine-mesh sieve 
Yield
x 0.5 x1 x2 About 500 g x4

x4

UNIT

g oz

Vanilla bean 
8
Heavy cream, 35% milk fat
1
kg
Milk, whole
500
g
Egg yolk
460
g
Sugar
200
g
Salt
16
g

1 Chop vanilla beans

8 Vanilla bean 
Chop coarsely to expose more surface area.

2 Combine ingredients in a pot

8 Vanilla bean, chopped 
Whisk by hand to incorporate.
1 kg Heavy cream 35%
500 g Milk, whole
460 g Egg yolk
200 g Sugar
16 g Salt
3 Heat ingredients
On medium-high heat, heat to 180 °F / 82 °C, whisking constantly.
If you don’t have a thermometer, simply check for consistency: the texture should be
thick enough that the mixture coats the back of a spoon and holds its structure when
you swipe your ngertip across it.

4 Strain; cool at room temperature

Pass the heated liquid through a sieve. Cool at room temperature.

5 Enjoy!
Serve warm or cool. Cool Crème Anglaise will have a more viscous texture.