This recipe is a great compliment to any dessert. Use it as a filling, or a topping on all of your baking endeavors. It’s such a creamy sweet mixture with charming flakes of vanilla beans in it.

  • 1 quart heavy whipping cream
  • 1 cup raw sugar granulated
  • 6 Rodelle Vanilla Beans, split and scraped
  • 7 egg yolks


  • 6 Rodelle Vanilla Beans with 2 tbsp Rodelle Pure Vanilla Extract
  1. Combine heavy whipping cream, raw sugar and 6 Rodelle Vanilla Beans, split and scraped in a large saucepan and heat at medium heat (do not bring to boil).
  2. While warming, whisk the egg yolks in a mixing bowl.
  3. Add the warm cream slowly, 1 cup at a time to the egg yolks, whisking constantly so the egg yolks do not separate.
  4. When all the cream is added, pour the mix back into the sauce pan on medium and stir constantly, for 5 minutes approximately, until the sauce is thick enough to coat the back of the spoon.
  5. Remove from the heat and pour the Rodelle Vanilla Bean Crème Anglaise into a mixing bowl, stirring it until it cools down approximately to 70º F, then place it into the fridge if not used immediately.