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    You are in: Home / Recipes / Creme Anglaise Recipe
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    Creme Anglaise

    Total Time:

    Prep Time:

    Cook Time:

    36 mins

    30 mins

    6 mins

    P4's Note:

    Creme Anglaise is a classic dessert sauce, and will "class up" just about any dessert. It is not hard to make if you pay attention to it, and the rewards are worth it. You can serve this with the chocolate chiffon cake I posted, or with the Apple Charlottes or with just about anything.

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    Ingredients:

    Yield:

    cups

    Units: US | Metric

    Directions:

    1. 1
      Whisk together the yolks, sugar and salt until creamy.
    2. 2
      Set aside.
    3. 3
      Put the milk in a heavy bottomed pot.
    4. 4
      Cut the vanilla bean in half and add to the milk.
    5. 5
      Scald the milk.
    6. 6
      Take a wet towel and make it into a ring on your worksurface.
    7. 7
      Take a pan that your bowl will fit into and put 2 inches of water in the bottom and put it on the stove to heat to a boil.
    8. 8
      Place the bowl with the yolks in the ring you made with the towel- this will hold the bowl in place while you whisk in the milk.
    9. 9
      Slowly, slowly, ladle a little of the hot milk into the yolks, whisking constantly.
    10. 10
      Add a little at a time, continuing to whisk the yolks.
    11. 11
      As more and more of the milk is added, you can add more at a time.
    12. 12
      This is"tempering" the yolks, or bringing them to the same temperature as the cream.
    13. 13
      Do this to prevent the yolks from scrambling.
    14. 14
      If your yolks scramble- start over.
    15. 15
      So, slow and steady with the milk.
    16. 16
      Once all of the milk is added, put the bowl on top of the pan with the boiling water and stir with a wooden spoon constantly until the custard starts to thicken and coats the back of the spoon.
    17. 17
      DO NOT let it boil!
    18. 18
      Take the custard off the heat immediately and cool in an ice bath.
    19. 19
      Strain through a fine mesh strainer and refrigerate until ready to use.
    20. 20
      It will keep for about a week in the refrigerator.
    21. 21
      Variations: Chocolate Creme Anglais- mix 1/4 cup warm chocolate sauce into the cooled sauce.
    22. 22
      Cinnamon Creme Anglais- add 1/4 teaspoons ground cinnamon and 1/2 stick of cinnamon to the milk before scalding.
    23. 23
      Rum Creme Anglais- add 1 1/2 teaspoons dark rum to the cooled sauce.

    Ratings & Reviews:

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    Nutritional Facts for Creme Anglaise

    Serving Size: 1 (502 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 403.6
     
    Calories from Fat 222
    55%
    Total Fat 24.7 g
    38%
    Saturated Fat 11.4 g
    57%
    Cholesterol 736.2 mg
    245%
    Sodium 265.4 mg
    11%
    Total Carbohydrate 27.7 g
    9%
    Dietary Fiber 0.0 g
    0%
    Sugars 13.5 g
    54%
    Protein 17.6 g
    35%

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