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Vanilla crème anglaise

Australian Gourmet Traveller recipe for vanilla crème anglaise.

By Lisa Featherby
  • 10 mins preparation
  • 10 mins cooking

This simple vanilla custard is the perfect accompaniment to a tarte Tatin.


  • 400 ml milk
  • 200 ml pouring cream
  • ½ vanilla bean, split, seeds scraped
  • 4 egg yolks
  • 100 gm caster sugar


  • 1
    Combine milk, cream, vanilla bean and vanilla seeds in a saucepan and bring just to the boil over medium heat. Meanwhile, whisk egg yolks and sugar in a bowl until very thick and pale. Pour hot cream mixture over egg mixture, whisking continuously to combine, then return to pan and stir continuously over low-medium heat until mixture coats the back of a wooden spoon thickly (4-6 minutes). Strain into a bowl placed over ice and cool.


Note This recipe makes about 700 ml.