Emeril Lagasse’s new cookbook Essential Emeril is now available for pre-order!

For more information about the book and to pre-order your copy today click here.

Vanilla Bean Creme Anglaise

Vanilla Bean Creme Anglaise

This vanilla bean creme anglaise is just perfect for the White Chocolate Macadamia Nut Bread Pudding but would be awesome on just about any dessert that would benefit from a rich, creamy sauce.

  • Prep Time: 5 minutes
  • Total Time: 15 minutes plus chilling time
  • Yield: About 3 cups


  • 2 cups heavy cream
  • ½ cup sugar
  • 2 whole vanilla beans, halved and seeds scraped
  • 6 egg yolks


  • Prepare an ice bath in a medium bowl and set aside.

  • Combine the heavy cream, half of the sugar, and the vanilla beans (and scraped seeds) in a medium saucepan and bring to a boil.

  • Whisk the egg yolks together with the remaining ¼ cup sugar in a small heatproof bowl and slowly whisk in 1 cup of the hot cream mixture. Reduce the heat to low and little by little, whisk the egg mixture into the hot cream mixture in the saucepan and cook, stirring constantly, until the mixture thickens enough to coat the back of a spoon. (Take care not to overcook or the mixture will curdle.) Strain the sauce immediately into a clean bowl set over the ice bath and stir until the sauce is cooled to room temperature.  Chill before serving.