Post ID: 79

Crème anglaise

The crème anglaise was a last minute addition to the menu when I noticed that our Christmas dinner’s dessert, Almost Blood Orange Soufflé, should be served with it or sorbet. I had no sorbet hiding in the freezer — it rarely lasts long enough — but all ingredients for a quick crème anglaise were present and accounted for. It turned out beautifully smooth and was a perfect complement to the soufflé. If you have gotten this far without reading the full story of our Christmas Dinner, here is your chance!

Yield: 1 cup
Prep time: 10 minutes
Cook Time: 10-15 minutes
Total time: 20-25 minutes


1/2 cup whole milk
1/2 cup heavy cream
1 2-inch piece vanilla bean, split
3 large egg yolks
3 tablespoons sugar

How is this sustainable ?

Many recipes can be made more sustainable by the type of ingredients used. In this case, I used organic eggs and natural, unrefined sugar. The vanilla bean was from Rodelle and sourced in Madagascar. 

Remember, not every ingredient can always be 100% sustainable, but every little bit you can do counts!


  1. Combine milk and cream in heavy medium saucepan.
  2. Scrape in seeds from vanilla bean; add bean.
  3. Bring milk mixture to a simmer.
  4. Remove from heat.
  5. Whisk egg yolks and sugar in a medium bowl to blend.
  6. Gradually whisk hot milk mixture into yolk mixture.
  7. Return custard to saucepan.
  8. Stir over low heat until custard thickens and leaves path on back of spoon when finger is drawn across, about 5 minutes (do not boil.)
  9. Strain sauce into bowl.
  10. Cover and chill. (Can be made up to 1 day ahead.)
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