Crème Anglaise – 35-Minute Recipe
A silky, vanilla‑infused custard that elevates any dessert with a smooth, refreshing finish. This classic French crème anglaise is quick to prepare and pairs beautifully with meringues, cakes, or fresh fruit.
Recipe by Ed Cudlipp· Structured by ReelsMeals
From: Instagram(view original)
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Ingredients
- 1 vanilla pod
- 1 7/10 cup whole milk
- 4 egg yolks
- 2 3/10 oz caster sugar
Instructions
- 1Split the vanilla pod lengthwise, scrape out the seeds, and add both the seeds and the pod to 400 ml of whole milk in a saucepan.
- 2Heat the milk over medium heat until it just begins to steam, then remove from the heat and let it infuse for 10 minutes; discard the vanilla pod.
- 3Whisk the 4 egg yolks with 65 g caster sugar by hand until the mixture becomes pale and slightly thickened.
- 4Slowly pour the warm milk into the yolk mixture while whisking constantly, then return the combined mixture to the saucepan.
- 5Cook over medium‑low heat, stirring continuously, until the custard coats the back of a spoon (about 180°F). Do not allow it to boil.
- 6Immediately strain the custard into a bowl set over an ice bath and stir until it cools to room temperature.
- 7Press cling film directly onto the surface of the custard to prevent a skin from forming, then refrigerate until fully chilled (at least 1‑2 hours).
- 8Serve the cold crème anglaise poured around the base of meringues or any dessert of your choice.
Helpful tips while cooking
AI-assisted notes grounded in this recipe's ingredients, timings, and method—not additional creator instructions.
Infuse the milk
After heating, let the milk sit with the vanilla pod for 10 minutes before discarding the pod.
Whisk yolks thoroughly
Whisk the egg yolks with the caster sugar until the mixture turns pale and slightly thickened.
Strain while cooling
Immediately strain the custard into a bowl over an ice bath and stir until it reaches room temperature.
Prevent skin formation
Press cling film directly onto the custard surface before refrigerating for at least 1‑2 hours.
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This recipe card was structured automatically from the original source. Always check the source for allergens or details the extraction may have missed.
Frequently asked questions
- How long does it take to make Crème Anglaise – Ultimate Summer Dessert Part 2/3?
- About 35 minutes in total: 15 minutes of prep and 20 minutes of cooking.
- How many servings does this Crème Anglaise – Ultimate Summer Dessert Part 2/3 recipe make?
- This recipe makes 4 servings as written; ingredient quantities on this page can be scaled.
- Where does this Crème Anglaise – Ultimate Summer Dessert Part 2/3 recipe come from?
- It was shared by Ed Cudlipp on instagram.com. ReelsMeals structured the original post into this step-by-step card; the original is linked above.