Crème Anglaise

by Editorial Staff

Summary

Prep Time	1 hr
Total Time	1 hr
Course	Dessert
Cuisine	European
Servings (Default: 4)

Ingredients

Instructions

Mix the milk and starch in cold water, bring to the boil, remove from the heat, add the halved and scraped vanilla pod and pulp, cover and let steep.
Beat egg yolks and sugar with a hand mixer until foamy, then gradually stir in the hot milk (without the vanilla pod), pour everything back into the milk pot and heat over a low flame. Stir constantly with a wooden spatula and scrape over the bottom and wall of the pot to prevent the egg yolk from settling or sticking prematurely.
The sauce should be thick enough to coat the wooden spoon with a good layer. Under no circumstances should it boil, because then the egg yolk will curdle and the cream is gone.
When the sauce is thick enough, pour it into a bowl and keep stirring until it cools. This is faster if you put the bowl in cold water.
Tastes perfect with floating islands. (to be found in my recipes

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.