Crème Anglaise

This delicious sweet sauce is wonderful with Flourless Fallen Chocolate Souffle Cake as well as being used as a starter for ice cream.  Be warned, it is not low in calories!  Half and half, egg yolks and sugar takes “diet friendly” completely out of the picture but for a special occasion, why not enjoy life a little bit and splurge!

Cream Anglaise 5

Crème Anglaise

2 t vanilla bean paste

16 oz half and half

7 T granulated sugar

5 egg yolks (save the whites for French Macaroons – recipe coming soon)

1 T liqueur (Cognac, Grand Marnier, Frangelica, etc)

Beat the sugar and egg yolks together until you have a ribbon that will lay on top of the mixture for a few seconds.

Cream Anglaise 1

In a sauce pan with a heavy bottom bring the half and half and vanilla paste to a boil (little bubbles around the edge of the pan).

Slowly pour the hot half and half into the egg mixture, stirring constantly, being careful not to incorporate air into the mixture.

Cream Anglaise 2

Pour back into the sauce pan and cook over medium heat stirring constantly with a wooden spoon until the mixture has thickened and you can leave a mark on the back of the wooden spoon.

Cream Anglaise 3

Strain into a clean bowl and place the bowl into an ice bath, stirring constantly with a wooden spoon.  Do Not Scrape the bottom of the pan and be careful not to get water into the Crème Anglaise.  Stir in the liqueur and refrigerate until ready to use.

Cream Anglaise 4

2 Responses to Crème Anglaise

  1. Constance Beatty says:

    Well done Marcia. This was explained so that anyone could follow!

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