Creme Anglaise



Creme Anglaise

Puddle this sauce on a plate, then float Sin In A Tin on top for a truly decadent dessert.

Creme Anglaise

Preparation Time: 10 Minutes
Total time: 1 hour cooling
2 cups


  • 1 1/2 cups milk
  • 1/2 cup heavy cream
  • 4 large egg yolks
  • 3 tablespoons sugar
  • 1 teaspoon vanilla extract


Whisk sugar into egg yolks until sugar is dissolved. Heat milk and cream in noncorroding saucepan just to a boil. Take it off the heat and add some of the hot liquid to the yolks, whisking constantly. Keep adding more the hot liquid a little at a time while whisking constantly, until all of it is transferred to the eggs. Transfer the mixture to a double-boiler and cook, stirring constantly until it’s thick enough to coat the back of a spoon. It’s ready when you can draw a trail across the back of the spoon and the edges don’t run together. Add vanilla. One teaspoon of Heilala Vanilla Bean Paste will add wonderful flavor and vanilla bean specks. Strain into a glass bowl sitting in a larger bowel of ice cubes to quickly cool it down and stop the cooking. Cover and refrigerate. Some recipes call for covering the creme itself in plastic wrap. We do not recommend this because plastic contains undesirable chemicals such as phthalates.