Gluten Free Crème Anglaise
Silky, pourable, and deeply aromatic, this classic French custard sauce is the kind of thing that transforms a simple dessert into something genuinely special. A real vanilla bean does the heavy lifting here — steeping in warm whole milk and cream until every drop is perfumed with those tiny flecks of flavor. The good news for anyone avoiding gluten is that this recipe is naturally free of it: no flour, no thickeners, no hidden additives — just dairy, eggs, sugar, and salt working together the way they have for centuries. Tempering the yolks slowly and cooking the custard to exactly 170°F keeps everything smooth and luscious without scrambling, and straining it through a fine-mesh sieve guarantees a restaurant-quality finish every time. It makes six servings, so it's ideal for dinner parties or a weekend dessert spread. Spoon it over fresh fruit, warm cake, or a scoop of ice cream and watch it disappear fast.
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Learn more →Ingredients
6 servings
- 1 cup whole milk
- ½ cup heavy cream
- 1 vanilla bean, split lengthwise and seeds scraped
- 4 large pasteurized egg yolks
- 3 tbsp granulated sugar
- ⅛ tsp fine salt
Instructions
- 1
Combine the milk, heavy cream, vanilla bean seeds, and the scraped pod in a medium saucepan over medium heat until the mixture just begins to steam and small bubbles form around the edges, about 4–5 minutes. Remove from the heat and let steep for 5 minutes, then discard the pod.
- 2
Whisk the pasteurized egg yolks, sugar, and salt together in a medium heatproof bowl until the mixture is pale and slightly thickened, about 1 minute.
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