Recipes - print - Creme Anglaise or English Cream Custard Sauce

Creme Anglaise or English Cream Custard Sauce - Recipe

Much like a custard, this cream sauce is actually for use in pouring over fruits or desserts to enhance and sweeten the flavors.
view recipe online: https://www.recipetips.com/recipe-cards/t--3073/strawberry-dessert-crepe.asp
Creme Anglaise or English Cream Custard Sauce Recipe
Directions
  • In medium size mixing bowl stir sugar and egg yolks until blended together.
  • Use a small saucepan to heat the cream and 1 tsp. of vanilla extract. Remove from heat when reaching the boiling point.
  • Using another mixing bowl, begin to add hot cream mixture to egg and sugar mixture a little at at time, whisking as it is being added. When finished adding all ingredients together, pour contents into a medium size saucepan.
  • Heat ingredients in medium size saucepan on medium heat setting keeping temperature just below the boiling point which is 170° F (80° C). As mixture begins to thicken, check the texture and consistency which should be smooth and pourable, but slow to pour.
  • When desired consistency is acheived, remove from heat and pour cream through a strainer.
  • Add the remaining teaspoon of vanilla extract to strained cream, stirring into to mix thoroughly.
  • If to be served later, refrigerate in an airtight container until ready to serve.
 
 
Prep Time: 20 minutes
Cook Time: 20 minutes
Container: mixing bowl
Servings: 8
Serving Size: cup
Ingredients
-1/3 cup sugar
-4 egg yolks
-1 cup heavy whipping cream
-2 teaspoons vanilla extract - divided