Creme Anglaise

Creme Anglaise

Creme Anglaise (English Cream) is from the French translation for custard sauce. Using only egg yolks and half and half this sauce can vary greatly in richness and/or sweetness, but all are 'pourable'

James Andrews


  1. 1/3 Cup Sugar
  2. 1/2 Teaspoon Vanilla extract Pure
  3. 5 egg yolks


30 mins
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    In a stainless steel bowl stir together, using a wooden spoon, the sugar and yolks until well blended. (Do not let this mixture sit too long or a film will develop on the yolks.

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    In a small saucepan heat the cream and vanilla to the boiling point. Remove from heat and whisk a few tablespoons of the cream into the yolk mixture. Then, gradually add the remaining cream, whisking constantly

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    Pour this mixture into a medium sized saucepan and, over medium heat, gently heat the mixture to just below the boilinYou will notice that steam will begin to appear and the mixture will be slightly thicker than heavy cream. Do not boil or the eggs will curdle

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    Check to see if it is the right consistency by holding a wooden spoon sideways that is covered with the custard and run your finger along the back of the spoon. If the streak remains without the cream running, it is ready

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    Add vanilla extract and whisk through. Immediately remove from the heat and pour through the strainer, scraping up any thickened cream that settles on the bottom of the pan.

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    Note: If sauce was overheated and curdling occurs, pour into a blender and puree until smooth before straining. If necessary, add a little heavy cream to the mixture before blending.

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