Crème Anglaise

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By Francine Lizotte
from Surrey South, BC

This sauce is so delicious and versatile! It can be used on fresh fruits, cakes, pastries, ice creams and more.

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serves 1 3/4 cups
prep time 5 Min
cook time 30 Min
method Stove Top

Ingredients

  •   1 1/2 c
    half-and-half
  •   4 large
    free-run egg yolks
  •   1/4 c
    granulated sugar
  •   1 tsp
    pure vanilla extract

How To Make

  • 1
    In a small saucepan over medium-low, warm up the half-and-half making sure it doesn’t boil at all. To know when it’s warm enough, steam will rise.
  • 2
    In a medium saucepan, add yolks, sugar and vanilla; whisk for a couple of minutes or until the mixture turns a pale yellow.
  • 3
    Set the heat to low and temper the egg mixture by slowly adding the warm cream, whisking constantly. As the egg temperature warms up, start adding a little bit more until the half-and-half is all in.
  • 4
    Turn the heat to medium, and whisk constantly then reduce the heat to medium-low, continuing to whisk. Go back and forth until the sauce temperature reaches between 175ºF to 178ºF, making sure the mixture doesn’t boil. When dipping in a spoon, the sauce should coat the back of it and when you run a finger through it, the mixture should stay separated.
  • 5
    Remove from the heat and pour the sauce through a fine sieve sitting over a measuring cup or a bowl; discard any little bits of cooked eggs.
  • 6
    If not using it right away, place a piece of wax paper on top, making sure it touches the surface to prevent a skin from forming. Let it cool for 30 minutes before transferring to the fridge until needed.
  • 7
    To view this recipe on YouTube, click on this link >>>> https://youtu.be/jQuvgpARuZo