What to Do with Extra Egg Yolks: Make Crème Anglaise

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A Simple, Elegant Way to Use Extra Egg Yolks

If you bake macarons (or really anything that uses just egg whites), you probably end up with a bowl of leftover yolks and no idea what to do with them. Instead of letting them go to waste, turn them into something très chic — a classic French custard sauce known as crème anglaise.

It sounds fancy, but it’s just a silky, pourable custard made with milk, cream, sugar, and those golden yolks. It’s the kind of recipe that makes you feel like you’re running a Parisian café — even if you’re just standing in your kitchen whisking on a quiet afternoon.

What Is Crème Anglaise?

Crème anglaise is a light vanilla custard sauce that’s often used in French pastry. It’s served warm or chilled, poured over fresh fruit, cakes, or even cookies. It has the same base as homemade ice cream or gelato — the only difference is that you don’t churn it.

Once you make it, you’ll realize how many ways you can use it:

• Pour it over fresh strawberries or berries for a simple dessert.
• Drizzle it over cakes, brownies, or cookies.
• Serve it alongside bread pudding or warm cinnamon rolls.
• Chill and churn it for a batch of vanilla gelato.

Crème Anglaise Recipe

Ingredients

• 1 cup (240 ml) whole milk
• 1 cup (240 ml) heavy cream
• 5 large egg yolks
• ½ cup (100 g) granulated sugar
• 1 to 1½ teaspoons vanilla bean paste (or 1 vanilla bean, split)
• Pinch of salt

Instructions

1. Heat the dairy:
   In a medium saucepan, combine milk, cream, and vanilla bean paste. Heat over medium until steaming and small bubbles form around the edges — about 170°F (77°C). Do not let it boil.
2. Whisk the yolks and sugar:
   In a bowl, whisk egg yolks, sugar, and a pinch of salt until slightly pale and creamy.
3. Temper the yolks:
   Slowly pour a little of the hot milk mixture into the yolks while whisking. Gradually whisk the tempered yolks back into the saucepan.
4. Cook until thickened:
   Stir constantly over low heat until the custard thickens enough to coat the back of a spoon — about 170–175°F (77–80°C). Don’t let it boil or it may curdle.
5. Strain and cool:
   Strain the sauce through a fine mesh sieve into a clean bowl. Let it cool slightly. It will thicken as it cools.

Serving Idea: Strawberries & Crème Anglaise 🍓

Spoon warm or chilled crème anglaise over a bowl of fresh strawberries. Garnish with a few mint leaves or edible flowers for that café-style touch.

Baker’s Notes

• Know it’s done: Dip a spoon into the sauce and swipe your finger down the back — if the line holds, it’s ready.
• If it curdles: Immediately pour it into a blender and blend until smooth again. It usually saves it!
• Storage: Keep refrigerated in a sealed jar for up to 3 days.

Why You’ll Love This Recipe

It’s quick, elegant, and makes use of something you’d normally throw away. Every time I make crème anglaise, I’m reminded that sometimes the “extras” from one recipe can become something even more beautiful.