Classic Crème Anglaise Classic Crème Anglaise

Author: Canadian Living

This velvety custard is fantastic drizzled on pudding, apple crisp, bread pudding, crepes, fruit or sponge cake.

  • Portion size 500 servings
  • Credits : Canadian Living Magazine: December 2006



Meanwhile, in bowl, whisk egg yolks with remaining sugar. Whisk in hot cream mixture in thin stream; stir back into pan. Cook, stirring constantly, until thick enough to coat 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 in decorative jar or airtight container 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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Classic Crème Anglaise