Creme Anglaise
Indulge in the silky elegance of Crème Anglaise, a classic French dessert sauce that's as versatile as it is luxurious. This velvety custard is crafted from a harmonious blend of whole milk, heavy cream, and aromatic vanilla bean, gently tempered with a mixture of rich egg yolks and sugar for a lusciously smooth texture. Lovingly stirred over low heat, it transforms into a delicate sauce that’s perfect for draping over cakes, drizzling on fresh fruit, or elevating your favorite desserts like bread pudding or soufflés. With just 10 minutes of prep time, this show-stopping recipe is a must for any dessert enthusiast. Master the art of making Crème Anglaise and enjoy a timeless finishing touch to countless sweet creations.
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Recipe Information
Ingredients
- 1 cup Whole milk
- 1 cup Heavy cream
- 5 large Egg yolks
- 0.33 cup Granulated sugar
- 1 bean or teaspoon Vanilla bean or vanilla extract
Instructions
In a medium saucepan, combine the whole milk and heavy cream.
Split the vanilla bean lengthwise (if using) and scrape out the seeds. Add both the seeds and the pod to the milk mixture. If using vanilla extract, hold off on adding it until the end.
Heat the milk and cream mixture over medium heat until small bubbles form around the edges, but do not let it boil. Remove from heat and set aside.
In a medium bowl, whisk together the egg yolks and sugar until the mixture is pale and slightly thickened.
While continuously whisking, slowly pour the hot milk mixture into the egg yolk mixture. This process, called tempering, prevents the eggs from curdling.
Pour the tempered mixture back into the saucepan and place it over low heat.
Stir constantly with a wooden spoon or heatproof spatula, scraping the bottom and sides of the pan, until the custard thickens slightly. It should lightly coat the back of the spoon. This will take about 8-10 minutes. Do not let the mixture boil, as it could curdle.
To test for doneness, swipe your finger across the back of the spoon. The custard is ready if the swipe mark holds its shape.
If you used a vanilla bean, remove the pod before proceeding. If using vanilla extract, stir it in now after cooking.
Strain the finished Crème Anglaise through a fine-mesh sieve into a clean bowl to ensure a smooth texture.
Let the custard cool to room temperature, then cover and refrigerate until well chilled. Serve over your favorite desserts.
Nutrition Facts
Calories |
1487 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 110.4 g | 142% | |
| Saturated Fat | 60.5 g | 302% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 1192 mg | 397% | |
| Sodium | 213 mg | 9% | |
| Total Carbohydrate | 80.9 g | 29% | |
| Dietary Fiber | 0.0 g | 0% | |
| Total Sugars | 78.3 g | ||
| Protein | 21.5 g | 43% | |
| Vitamin D | 5.0 mcg | 25% | |
| Calcium | 415 mg | 32% | |
| Iron | 2.3 mg | 13% | |
| Potassium | 460 mg | 10% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
