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Crème Anglaise Recipe

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This delicious sauce, rich but not thick, has many uses but is especially good with fresh fruit.

Crème Anglaise Recipe (+)

Directions

In a heavy saucepan, heat milk until it barely simmers.
In a bowl, whisk yolks and sugar thoroughly, until sugar is dissolved.
Slowly whisk 1 cup hot milk into the beaten yolks, then add this mixture to the milk in the saucepan. Cook over low heat stirring constantly, being careful to scrape bottom and sides of the pan as you stir. Do Not Boil! Cook until the mixture reaches 170°F. If working without a thermometer, watch for the sauce beginning to thicken--it should be like heavy cream, leaving a light coating on the stirring spoon. This will take about 10 minutes, depending on the beginning temperature of the ingredients and stove temperature.
Remove from heat, add vanilla, and continue to stir for another minute or two, to keep the sauce from congealing on the bottom of the hot pan. Serve warm or cold.

Prep Time: 5 minutes

Cook Time: 15 minutes

Servings: 8

Enter desired servings:

Ingredients

-		6 egg yolks
-		1/2 cup sugar
-		2 cups whole milk, half-and-half, or a mixture
-		1 teaspoon vanilla

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Glossary Terms

Crème Anglaise

A French term used to describe a light custard sauce that is prepared with egg yolks, sugar, hot milk, and cream. Many recipes for Crème Anglaise use a combination of milk and ...

Crème de Menthe

A common flavoring and liqueur produced as either a dark green or a clear colored mixture that provides a cool and refreshing mint flavor for beverages, baked goods and other food ...

Crème de Cocoa

A liqueur, made from cocoa beans, which is available in either a dark or clear consistency. Crème de cocoa provides a sharp tasting, vanilla-chocolate tasting beverage that is ...

Crème Caramel

A French dessert that consists of rich custard baked in a mold that has had the sides of the mold coated with caramel prior to baking. When the chilled custard is served, it is ...

Crème Pâtissière

A French filling for pastries that consists of an egg custard made with flour and flavorings. Also known as pastry cream, this filling is used for cakes, tarts, cream puffs, and ...