Crème Anglaise Recipe

Provided By
This delicious sauce, rich but not thick, has many uses but is especially good with fresh fruit.
Share this!
Facebook
Google+
Servings:
Update Servings
Ingredients
  • 6 egg yolks
  • 1/2 cup sugar
  • 2 cups whole milk, half-and-half, or a mixture
  • 1 teaspoon vanilla
Directions
PREP
5 mins
COOK
15 mins
READY IN
20 mins
  • 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.
Similar Recipes
Creme Anglaise or English Cream Custard Sauce
egg yolks
heavy whipping cream
sugar
Creme Brulee French Toast
Rating of 5 out of 5.0 stars
brown sugar
challah bread
corn syrup
eggs
Grand Marnier
Gingerbread Whoopie Pies with Lemon Creme
McCormick® Cinnamon
McCormick® Ginger
McCormick® Nutmeg
McCormick® Pure Lemon Extract
McCormick® Pure Vanilla Extract

Crème Anglaise Recipe Reviews

There currently aren't any reviews or comments for this recipe. Be the first!
E-mail: 
Advertisement
Reproduction in whole or in part without written permission is strictly prohibited.
© Copyright 2014 Tecstra Systems, All Rights Reserved, RecipeTips.com