Crème Anglaise Crème Anglaise

Author: Canadian Living

This velvety pouring custard is fantastic drizzled on puddings, apple crisp, bread pudding and fruit, or pooled under or poured over cake and fruit pies.

  • Portion size 500 servings
  • Credits : Canadian Living Magazine: October 2008



In saucepan, heat together cream, milk and half of the sugar over medium heat until steaming and bubbles form around edge.

Meanwhile, in bowl, whisk egg yolks with remaining sugar. Whisk in about half of the hot cream mixture in thin stream; stir back into pan. Cook over low heat, stirring constantly, until thick enough to coat back of spoon, about 5 minutes.

Strain into clean bowl; stir in vanilla. Place plastic wrap directly on surface; let cool. Refrigerate until cold, at least 1 hour. (Make-ahead: Refrigerate for up to 3 days.)

Nutritional facts Per 2 tbsp (25 mL) : about

  • Sodium 16 mg
  • Protein 2 g
  • Calories 91.0
  • Total fat 8 g
  • Cholesterol 97 mg
  • Saturated fat 4 g
  • Total carbohydrate 4 g


  • Iron 1.0
  • Folate 5.0
  • Calcium 3.0
  • Vitamin A 9.0
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Baking & Desserts

Crème Anglaise