Creme Anglaise

Yesterday we posted a great Grand Marnier recipe but left you hanging without the sauce. We are terrible and we apologize. Let us make it up to you by giving you a little spoonful of heaven. Creme Anglaise can truly be versatile and used on anything. Ice cream, waffles, roasted fruit, cakes, dream big. Epicurious really did a great job making an easy solid base which can be easily converted into a spirit, zest, or chocolate (add at the end of the heating process) flavor.

Don’t have vanilla beans? Substitute with vanilla extract. They are super easily obtainable from any local supermarket spice rack. This sauce can keep for a one or two days in the refrigerator making it a perfect make ahead compliment to any dessert.

Yields: 1 Cup


  • 1/2 cup whole milk
  • 1/2 cup whipping cream
  • 1 2-inch piece vanilla bean, split
  • 3 large egg yolks
  • 3 tablespoons sugar


  1. Combine milk and cream in heavy medium saucepan. Scrape in seeds from vanilla bean; add bean. Bring milk mixture to simmer. Remove from heat.
  2. Whisk egg yolks and sugar in medium bowl to blend. Gradually whisk hot milk mixture into yolk mixture. Return custard to saucepan. Stir over low heat until custard thickens and leaves path on back of spoon when finger is drawn across, about 5 minutes (do not boil). Strain sauce into bowl. Cover and chill. (Can be made 1 day ahead.)

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