Crème Anglaise
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Crème Anglaise is the most amazing vanilla custard sauce, dessert, pouring custard! A luxurious, creamy, rich sauce, that has so many uses. How could milk, cream, eggs, sugar and vanilla taste so amazing!?
What IS Crème Anglaise?
Crème anglaise (French for “English cream“) is a light pouring custard used as a dessert cream or sauce. It is a mix of sugar, egg yolks, and hot milk often flavoured with vanilla. Its name may derive from the prevalence of sweet custards in English desserts.
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I first tried creme anglaise when I lived in Germany, my house mother made rote grütze (someday I will get my recipe out) and poured this creamy, vanilla custard on top. I thought I had died and gone to heaven, it’s that good!
Ways to Use Crème Anglaise
- My most recent obsession, Chocolate Bread Pudding, drizzle over the top and I guarantee, it will take it over-the-top!
- Over a warm berry or fruit dish of any kind; pies, crisps, cobblers, etc.
- Allow fresh sliced berries to swim in this delicious sauce
- Drizzle on pound cake, chocolate or otherwise.
- On top of Molten Lava Cakes
- Treat it like you would ice cream, heavy cream or whipping cream — if you would put one of those three things on a dish, you would put Crème Anglaise!
- Oh and serve warm or cold! I dare you not to lick the spoon!
Ingredients for this Saucy Custard
- ½ cup organic whole milk (not worth skimping here)
- ½ cup organic whipping cream
- 2-inch piece vanilla bean, split, seeded (totally worth the splurge)
- 3 large egg yolks
- 3 tablespoons organic all natural cane sugar
Anyone can make this sauce! In just a few minutes you will have an amazing dessert sauce to wow your family and friends.
Making Crème Anglaise
In a heavy bottomed medium saucepan, combine milk and whipping cream. Scrape seeds from vanilla bean; then add the bean itself. Bring milk mixture to a simmer, remove from heat.
In a separate mixing bowl, whisk egg yolks and sugar until light yellow. Gradually whisk hot milk mixture into the egg and sugar mixture. Return custard to saucepan, stirring constantly over low heat until custard thickens and leaves a path in the back of a spoon when finger is drawn across, about 5 minutes. Be careful not to boil.
Place a fine mesh strainer over a small bowl and pour custard through strainer. Serve warm immediately or allow to cool, then cover and chill. Lasts up to 5 days in the refrigerator.
Give these other simple sauces a try with your next dessert!
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Equipment
Ingredients
- ½ cup organic whole milk not worth skimping here
- ½ cup organic whipping cream
- 2- inch piece vanilla bean split, seeded (totally worth the splurge)
- 3 large egg yolks
- 3 tablespoons organic all natural cane sugar
Instructions
- In a heavy bottomed medium saucepan, combine milk and whipping cream. Scrape seeds from vanilla bean; then add the bean itself. Bring milk mixture to a simmer, remove from heat.
- In a separate mixing bowl, whisk egg yolks and sugar until light yellow. Gradually whisk hot milk mixture into the egg and sugar mixture. Return custard to saucepan, stirring constantly over low heat until custard thickens and leaves a path in the back of a spoon when finger is drawn across, about 5 minutes. Be careful not to boil.
- Place a fine mesh strainer over a small bowl and pour custard through strainer. Serve warm immediately or allow to cool, then cover and chill. Lasts up to 5 days in the refrigerator.
Fresh Tips
- My most recent obsession, Chocolate Bread Pudding, drizzle over the top and I guarantee, it will take it over-the-top!
- Over a warm berry or fruit dish of any kind; pies, crisps, cobblers, etc.
- Allow fresh sliced berries to swim in this delicious sauce
- Drizzle on pound cake, chocolate or otherwise.
- On top of Molten Lava Cakes
- Treat it like you would ice cream, heavy cream or whipping cream — if you would put one of those three things on a dish, you would put Crème Anglaise!
- Oh and serve warm or cold! I dare you not to lick the spoon!
Nutrition
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