This is a modified version of the recipe I learned from my pastry course a few months ago. I didn’t have whipping or half and half cream at home, so I thought I would use milk and do a light version. It came out better than I thought! It may not be as creamy but it tastes almost as good as the original recipe! You can use it over any dessert, e.g. cakes, pies, puddings, pastries, cobblers, etc.
- 300 mL 2% milk
- 4 egg yolks
- 50 gram granulated sugar
- 1/2 to 1 vanilla bean
- Gently whisk 1/3 of the milk with sugar and egg yolks, set aside
- Cut and scrape vanilla bean
- Put vanilla bean, including the pod, into the remaining of the milk and heat in a non-stick pot over medium heat until boil.
- Turn heat down to low
- Pour some boiled milk into egg mixture to temper, then pour back into the pot
- Heat mixture until thick enough to coat back of wooden spoon, stirring constantly
(Coat back of wooden spoon with sauce, draw a streak in the middle with your finger, if streak stays clear, the sauce is ready. Watch closely when cooking, the sauce thickens quite quickly. Do not over cook or you will have scrambled eggs instead!) - Remove from heat, strain twice through a fine mesh
- Serve immediately or cool then refrigerate
- Use within one week
Original recipe by Chef Marco Ropke at the Pastry Training Centre of Vancouver
Tiny Sweet Tooth 
Nice! I sometimes bake with 2% milk and I’ve yet to encounter a problem. This looks like a good way to get the flavour of crème Anglaise without all the added fat!
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Thanks! 😊
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I wouldn’t have thought you could make such a lovely and successful version of crème Anglaise with milk! This is wonderful – after all, it’s always nice to have a less-rich version to use when the situation calls for it.
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Thanks Sean ! I didn’t think so either. I love sweets a lot, but feel guilty eating/making them all the time, so I try to make a lighter version whenever I can. It may not always work, but at least a I try.😊
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I like that this is a lightened up version, but I like even more because I often don’t have cream in my fridge. Nice to know it can be done with milk. Thank you!
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Thanks! 😊
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Very nice! I’m definitely pinning this one for the next time I’ve got some beautiful fresh strawberries (or peaches)
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Thanks Bernice! 😊
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This is really helpful! I find that cream is so expensive to buy at the store, so a lightened version of creme anglaise with regular milk is useful. Thanks Vicky!
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Thanks so much, Cassie! 😊
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