Crème Anglaise
December 3rd, 2009 | Published in Dessert Recipes, Sauce Recipes
Crème Anglaise Recipe
This is the classic vanilla cream sauce for desserts like bread pudding or poached fruit. You’ll treasure this addition to your recipe collection. This sauce makes a perfect pairing with the Apple Bread and Butter Pudding or Chocolate-Walnut Bread Pudding.
Makes 2 cups
- 6 egg yolks
- 1/4 cup granulated sugar
- 2 cups whole milk
- 1 teaspoon pure vanilla extract
- In a saucepan, beat the egg yolks and the sugar until thick and pale.
- In the meantime, gently heat the milk and vanilla in a separate saucepan until very hot but not boiling.
- Slowly add the hot milk to the egg mixture, whisking constantly, until well-blended.
- Cook gently over low heat until the mixture thickens slightly, enough to coat the back of a spoon. Do not let it boil or the milk will curdle.
- Remove the pan from the heat and continue to stir for 1 to 2 minutes to ensure that the cream cools and doesn’t keep cooking.
- Use the sauce while still warm. If you don’t plan to use it right away, cool the sauce, cover it, and store it in the refrigerator for up to 3 days.
