Vanilla-Thyme Crème Anglaise

Name: Vanilla-Thyme Crème Anglaise
Prep time: PT0D0H0M
Cook time: PT0D1H0M
Total time: PT0D1H0M
Yield: 2 cups
Ingredients: 2 cup whole milk; 5 thyme sprigs; 1 vanilla bean, split lengthwise and scraped, seeds reserved; ¼ cup sugar; 6 large egg yolks; ⅛ tsp. kosher salt

It doesn’t get more decadent than this sweet, custardy sauce that’s perfect with desserts of all kinds.

Serves
2 cups
Time
1 hour

YOSSY AREFI

By SAVEUR Editors

Updated on November 30, 2022

Crème anglaise—the classic “English” vanilla custard sauce—gains a faint herbal note thanks to a few sprigs of thyme in this no-fuss recipe, which pairs wonderfully with everything from English sticky toffee pudding to molten ch o colate cake.

Ingredients

2 cup whole milk
5 thyme sprigs
1 vanilla bean, split lengthwise and scraped, seeds reserved
¼ cup sugar
6 large egg yolks
⅛ tsp. kosher salt

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Instructions

Step 1

Fill a large bowl halfway with ice water and set a smaller bowl inside it. To a medium pot set over medium heat, add the milk, thyme, and vanilla bean and seeds and bring to a simmer.

Step 2

Meanwhile, in a bowl, whisk together the sugar and yolks. Gradually whisk ½ cup of the hot milk mixture into the eggs, then pour the egg mixture into the pot. Cook, stirring continuously with a silicone spatula, until the sauce is thick enough to coat the back of the spatula, 5–7 minutes.

Step 3

Remove from the heat and strain into the bowl in the ice bath (discard the solids). Stir until cooled slightly, about 2 minutes. Remove the bowl from the ice bath, cover the surface with plastic wrap, and refrigerate until ready to use.

Fill a large bowl halfway with ice water and set a smaller bowl inside it. To a medium pot set over medium heat, add the milk, thyme, and vanilla bean and seeds and bring to a simmer.
Meanwhile, in a bowl, whisk together the sugar and yolks. Gradually whisk ½ cup of the hot milk mixture into the eggs, then pour the egg mixture into the pot. Cook, stirring continuously with a silicone spatula, until the sauce is thick enough to coat the back of the spatula, 5–7 minutes.
Remove from the heat and strain into the bowl in the ice bath (discard the solids). Stir until cooled slightly, about 2 minutes. Remove the bowl from the ice bath, cover the surface with plastic wrap, and refrigerate until ready to use.