Creme Anglaise or English Cream Custard Sauce Recipe

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Much like a custard, this cream sauce is actually for use in pouring over fruits or desserts to enhance and sweeten the flavors.
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  • 1/3 cup sugar
  • 4 egg yolks
  • 1 cup heavy whipping cream
  • 2 teaspoons vanilla extract - divided
Container:mixing bowl
20 mins
20 mins
40 mins
  • 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.
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Creme Anglaise or English Cream Custard Sauce Recipe Reviews

creme anglaise or english cream custard sauce

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"This recipe is missing the ingredients list. The instructions don't have the measurements. I would like to make this, but I have never made one and have no idea how to balance the ingredients."
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