Passion Fruit Crème Anglaise

Passion Fruit Crème Anglaise



  • 6 Oz Whole Milk
  • 10 Oz Heavy Whipping Cream
  • 1/2 Vanilla Bean
  • 3.5 Oz Granulated Sugar
  • 5 Oz Egg Yolks
  • 3 Oz Passion Fruit Purée


  • Bring the milk, cream, vanilla bean, and 1/4 of the granulated sugar to a simmer.
  • Whisk together 3/4 of the sugar with the egg yolks, then whisk in the passion fruit purée.
  • Once the liquid mixture has simmered, mix about 1/4 into the egg yolk mixture to temper it. Then combine all the ingredients in the saucepan and  carefully cook to 180°F.
  • Strain the mixture into a clean bowl, place plastic film on top, making sure to touch the top of the mixture to avoid a skin from forming.
  • Place in the refrigerator and allow it to cool completely before using.

By: Chrysty

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