Crème Anglaise

By • January 19, 2016 3 Comments

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Author Notes: Basic vanilla sauce recipe that's great for churning into ice cream, spooning over warm bread pudding, or making into mousse. Erin McDowell

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Makes about 3 cups

  • 1 1/4 cups whole milk
  • 1 1/4 cups heavy cream, scraped
  • 1/2 vanilla bean
  • 1 pinch salt
  • 1 cup granulated sugar, divided
  • 6 ounces egg yolks (from about 8 eggs)
  1. Prepare an ice bath by placing a quart-sized mason jar (or similarly-sized vessel) in a large bowl. Scoop ice around the mason jar and pour a small amount of water into the bowl.
  2. In a medium pot, mix the milk, cream, vanilla bean, salt, and 1/2 cup sugar.
  3. In a medium heat-safe bowl, whisk the remaining 1/2 cup sugar and egg yolks to combine.
  4. Bring the milk mixture to a simmer over medium heat. Pour 1/3 of the warm milk mixture into the yolk mixture (to temper the eggs) and whisk constantly to combine.
  5. Pour the yolk mixture back into the pot with the remaining 2/3 of the milk, whisking constantly to combine and prevent the eggs from scrambling.
  6. Continue to cook over medium-low heat, stirring constantly, until the mixture is thick enough to coat the back of a spoon, 6 to 8 minutes. Strain the sauce into the mason jar and cool completely. Refrigerate until ready to use.

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