Recipe courtesy of Ronnie Woo

Fail-Proof Vanilla Creme Anglaise with Berries

Getting reviews...
  • Level: Easy
  • Total: 20 min
  • Active: 20 min
  • Yield: 4 servings (1 cup of creme anglaise)
  • Nutrition Info
To make this custardy sauce fail proof, we rely on the blender to bring everything together once it has been heated. Stirring it over an ice bath for a few minutes speeds up the process dramatically.



  1. Fill a large bowl with ice and a little water and set aside.
  2. Combine the heavy cream, vanilla paste and 1 tablespoon of the sugar in a small saucepan. Bring to a boil over medium-high heat, stirring occasionally, then reduce the heat to a simmer.
  3. Combine the egg yolks with the remaining 2 tablespoons sugar. Add the yolks and sugar to the hot cream mixture and cook, whisking constantly, until slightly thickened, about 3 minutes. Continue cooking, undisturbed, until the sauce coats the back of a spoon, about 2 minutes.
  4. Pour the mixture into a blender and blend until completely smooth and no lumps remain. Pour the sauce into a medium heatproof bowl and place that bowl in the prepared ice bath. Stir continuously to chill the creme anglaise, about 2 minutes.
  5. Divide the berries among 4 serving bowls. Spoon the creme anglaise over the berries.