Recipe courtesy of Ronnie Woo

Fail-Proof Vanilla Creme Anglaise with Berries

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  • Level: Easy
  • Total: 20 min
  • Active: 20 min
  • Yield: 4 servings (1 cup of creme anglaise)
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.