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Crème anglaise

Here is a recipe of basic crème anglaise with the vanilla of Madagascar.


Recipe for 4 persons

For the crème anglaise

750 Ml
8 Unit(s)
Egg yolk
150 Gr
1 Clove(s)
Madagascar vanilla

Preparation time: 5 min

  • Preparation

    In a saucepan, heat the milk. In an other saucepan, off the heat, whisk the egg yolks, sugar and vanilla until the mixture whitens. Gradually add the hot milk while whisking. Cook over low heat, stirring constantly with a wooden spoon until the mixture easily coats the back of the spoon. Refrigerate.

Here is the basic recipe of a crème anglaise. Be attentive to the cooking of your cream to obtain a smooth texture.

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