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Creme Anglaise

Creme Anglaise
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5 from 2 reviews

This Creme Anglaise recipe makes the best creamy, vanilla-scented sauce! Drizzle over fruit, crumbles, puddings and more.

Ingredients

Scale
  • 4 egg yolks
  • 1/4 cup granulated sugar
  • 3/4 cup whole milk
  • 1/2 cup whipping cream
  • 1 pinch salt
  • 1/2 tablespoon vanilla extract (or 1/2 vanilla bean, split and seeds scraped out)

Instructions

  1. In a medium bowl, whisk the egg yolks and sugar until frothy.
  2. Prepare a metal bowl of ice and water.
  3. Place the milk in a medium saucepan. Heat the milk until it is just below simmering and bubbles just start to form at the edges (and a food thermometer measures 180°F*). Reduce the heat and gradually pour in the egg yolk mixture while whisking constantly.
  4. Switch to using a wooden spoon. Stir the mixture over low heat until it thickens slightly and coats the back of a spoon, for about 5 minutes or until it reaches 180°F or just when it has small bubbles on the sides. Do not cook above 180°F or the eggs will start to cook! Immediately remove from the heat and strain it into a fine mesh strainer into a metal bowl (the strainer will remove any small bits of cooked eggs).
  5. Place the metal bowl over the bowl of ice and water (making sure not to splash any water). Stir in the vanilla extract. Allow it to sit over ice for at least 10 minutes, stirring occasionally; the sauce thickens as it cools. Transfer to a refrigerator (with plastic wrap pressed over the surface to avoid a skin from forming). Refrigerate for up to 5 days.

Notes

*It’s helpful to have a food thermometer for this process to make sure you don’t overcook the creme anglaise! If you don’t have one, you can follow the visual cues: just be very careful not to overheat it.

Find it online: https://www.acouplecooks.com/creme-anglaise/