Crème Anglaise (Custard Sauce) (2)

  • Preparation 10 MIN
    Cooking 10 MIN
    Chilling 1 H 30 MIN
  • Makes 250 ml (1 cup)



  1. With the tip of a knife, remove the seeds from the vanilla bean.
  2. In a small saucepan, bring the cream to a boil with the vanilla seeds and pod. Remove from the heat.
  3. In a bowl, beat the egg yolks and sugar until the mixture lightens. Gradually whisk in the hot cream. Return the pan over low heat and cook, stirring constantly with a wooden spoon, until the cream coats the back of the spoon.
  4. Remove from the heat and strain into a large bowl. Let cool and cover. Refrigerate for about 1 hour and 30 minutes.

Healthy Pick

Recipes with the \"Healthy Pick\" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.

Nutrition Facts

For 30 ml (2 tablespoons)

Content % Daily Value
Calories 140  
Total Fat 12.5 g  
Saturated Fat 7 g  
Sodium (salt) 13 mg  
Carbohydrates 6 g  
Fibre 0 g  
Protein 2 g