Crème Anglaise by Rick Grant

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  • 1 vanilla bean (or a good quality vanilla extract)
  • 1½ cups milk (or 1 ¼ cups soy milk)
  • 4 egg yolks
  • 3 tablespoons caster sugar


  1. Split the vanilla bean lengthways and scrape out the seeds. Place the pod and the seeds into a heavy-based saucepan with the milk.  Bring the mixture slowly to the boil.
  2. When boiling, remove the pan from the heat and set aside, allowing the vanilla to infuse.
  3. In a glass or porcelain mixing bowl, lightly whisk the egg yolks. Add the sugar and beat until smooth.
  4. Carefully pour the hot milk into the egg mixture while whisking, then pour back into the top of a double boiler, discarding the vanilla bean pod.
  5. Bring the double boiler to the boil and cook the custard, stirring continuously until it starts to thicken and coats the back of a spoon.


Low Lactose: Use low-fat soy milk

Nutritional Analysis

Per 100 g: fat 4.9 g, saturated fat 1.9 g, protein 5.1 g, carbohydrate 13.9 g, sodium 46.8 mg, energy 490 kJ (117 Cal), GI medium

Rick Grant Cooking CollectionRecipe taken from The Gluten-Free Cooking Collection by Rick Grant.

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You should always closely check that the ingredients in this recipe are suitable for any health and dietary conditions for all those who will be consuming the food and check with your health care professional if you are unsure.  Recipe dietary guideline categories are intended as a guide only. Please refer to our Terms of Use for further information.