Creme Anglaise
Change

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

Ingredients

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

Method

30 mins
  1. Blank step
    Add Photo

    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.

  2. Blank step
    Add Photo

    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

  3. Blank step
    Add Photo

    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

  4. Blank step
    Add Photo

    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

  5. Blank step
    Add Photo

    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.

  6. Blank step
    Add Photo

    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.

Add Step

Cooksnaps

(0)
Cooksnap placeholder

Have you cooked this recipe?

Share your version with a Cooksnap photo

Share your Cooksnap

Related keywords