Recipe

Creme Anglaise Plus Variations Recipe

	Debwin / All my dishes 1 year, 7 months ago A versatile sauce to dress up your desserts...you can even freeze it to make ice cream. I also listed some variations. Prep:20m Cook:15m Servings:4	Debwin
	elegant creamy rich vanilla

Does this look good? Yeah! / Nope

Fans

bluewatera

Ingredients

11/4c whole milk

3/4c heavy cream

1/8tsp salt

1/3c sugar

1 vanilla bean

4 large egg yolks

Directions

Combine the milk, cream, salt and about half the sugar in a heavy saucepan. Split the vanilla bean and scrape out the seeds. Add both the seeds and bean to the milk mixture. Bring just to a simmer over med-high heat. Remove from heat and let steep for 15 minutes, stirring frequently to keep a skin from forming.

Fill a large bowl with a few inches of ice water. Reheat milk mixture until hot but not simmering. Meanwhile in another bowl whisk together egg yolks and remaining sugar. Whisk about 1/2c of the hot milk mixture into the egg yolks, then whisk the eggs back into the hot milk. Cook, stirring constantly with a wooden spoon until the sauce thickens slightly ( just enough to coat the back of a wooden spoon and hold a line drawn through it with your finger)

Immediately strain the sauce into another bowl and set in the ice bath. Stir occasionally until the sauce is cool. Press a piece of plastic wrap directly onto surface of the sauce and refrigerate.

VARIATIONS

For every 1 cup of creame anglaise add:

Raspberry-Vanilla Sauce:

4T pureed and strained fresh or frozen raspberries

Hazelnut-Vanilla Sauce:

11/2tsp Frangelico (or any liqueur that takes your fancy)

Espresso Sauce:

11/2tsp instant espresso powder dissolved in 1/4tsp warm water

Limon Sauce:

1tsp finely grated mixed lime and lemon zest

Chocolatey Vanilla Sauce:

1tsp Dutch-processed cocoa

Recent Gawkers

bbrinker

m11andra

bluewate

scabiech

grandmac

jkalio

clbacon

krumkake

debwin

Not quite what you're looking for? See more Dessert / Misc

Or see more just like this

Comments

krumkake 1 year, 7 months ago said:
Beautiful - love anglaise, and I love your variations...great ideas. This sauce is so good on some fresh fruit or a piece of angel food or pound cake...so many ways to use it. Thanks for the great post!

bluewaterandsand 1 year, 4 months ago said:
I agree with Krum, this be excellent on pound cake!

Add a Comment