Creme Anglaise (Dessert Topping)



I have used this with just plain cake, you can use it over fruit on pie, eclair tiramisu you can use it on any dessert. This is the only topping you will ever use once you try it. I have put it in trifle between layers. It is so decandent. A topping you will never forget.


★★★★★ 1 vote

topping use thin or heavy
20 Min


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  • 1 c
    heavy cream
  • 2 tsp
    pure vanilla extract or one vanilla bean scraped
  • 1/3 c
    granulated white sugar
  • 4 large
    egg yolks

How to Make Creme Anglaise (Dessert Topping)


  1. In a small, heavy saucepan, heat cream and vanilla until bubbles form at edges.
  2. While cream is heating, whisk together egg yolks and sugar until smooth. Turn heat to low setting and slowly pour 1/2 cup of hot cream mixture into egg yolks, whisking constantly. Gradually add egg yolk mixture back to remaining cream mixture in the pan, whisking constantly. Continue to cook, stirring constantly, until the mixture coats the back of a spoon

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About Creme Anglaise (Dessert Topping)

Course/Dish: Cakes, Other Desserts
Hashtags: #Fruit, #topping, #trifle

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