Sous Vide Vanilla Creme Anglaise


Emily Farris and Jeff Akin are Feed Me Creative — a culinary content studio in Kansas City's historic West Bottoms that specializes in recipe development, food styling, and photography. (We're also really good eaters!)

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Recipe Temp 180 F / 82.2 C
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If you love ice cream when it gets all melty and delicious, you’ll love this sous vide vanilla creme anglaise. Creme anglaise is pretty much just ice cream that hasn’t been frozen, and it’s perfect for pouring over warm desserts, whiskey-poached stone fruits like peaches, or fresh berries. We store ours in an air-tight mason jar (if we don’t eat it all right away) in the fridge. It will keep for up to three days, covered and refrigerated.
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Ingredients for 6

  • 1 cup whole milk

  • 1 cup heavy cream

  • 3/4 cup ultrafine sugar

  • 5 egg yolks

  • 1 teaspoon vanilla bean paste

  • Pinch kosher salt


  • Step 1

    Set the Anova Sous Vide Precision Cooker to 180°F (82°C).

  • Step 2

    In a blender or food processor, puree all ingredients until smooth and frothy, about 30 seconds.

  • Step 3

    Transfer mixture to a large zipper lock bag. Seal the bag using the water immersion technique and place in the water bath. Set the timer for 1 hour. Several times throughout the cooking process, agitate the bag to prevent clumps from forming.

    • Finishing Steps

    • Step 1

      When the timer goes off, remove the bag from the water bath. Transfer to an ice bath to cool. Refrigerate for up to 3 days.

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180 F / 82.2 C Recipe Temp
Recipe Time
Prep Time