|Nutritional Guidelines (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 5g||6%|
|Saturated Fat 2g||10%|
|Total Carbohydrate 13g||5%|
|Dietary Fiber 0g||0%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Creme Anglaise is a classic vanilla custard sauce. This creme anglaise recipe is simple to make, with only four ingredients—egg yolks, milk, sugar, and vanilla—and taking a mere 20 minutes. Not to be confused with Creme Patissiere, which is a thicker custard and pastry cream, creme anglaise is a thinner custard sauce and a pouring cream.
Gather the ingredients.
Fill a large bowl with ice water and keep it nearby.
Beat the egg yolks with a whisk for a minute or two, until they're very smooth.
Add the sugar and whisk for about 2 more minutes, or until the sugar is fully incorporated and the yolks are a pale shade of yellow.
Very slowly, pour the hot milk into the egg and sugar mixture while whisking constantly. Don't add the milk too fast or the eggs will cook, and you don't want that.
Return the custard to the double-boiler and gently heat, stirring continuously, until it reaches 185 F. The creme anglaise will be thick, but still pourable.
Now set the top part of your double-boiler into the bowl of ice water to cool the creme anglaise. Stir in the vanilla.
Stir the creme anglaise once in a while until it is fully cooled.
Drizzle over cakes, pies, fruit tarts, or ice cream and enjoy!
- For a richer creme anglaise, you could substitute half-and-half or heavy cream for the milk.