Creme Anglaise

"A versatile sauce that can be served with cakes or over fruits for an elegant dessert. Can be made up to 2 days ahead; cover and chill."
 
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Ready In:
30mins
Ingredients:
4
Yields:
3-4 cups
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ingredients

  • 1 quart milk
  • 23 cup sugar
  • 8 large egg yolks, lightly beaten
  • 2 teaspoons vanilla
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directions

  • In a 3-quart pan over medium heat, stir milk and sugar often until mixture begins to bubble around edges of pan, 10 to 12 minutes.
  • Remove from heat.
  • Whisk about 1/2 cup of the hot milk mixture into egg yolks, then pour mixture into pan and whisk to blend.
  • Stir with a flexible spatula over medium-low heat until custard coats the spatula in a smooth, velvety layer, 10 to 14 minutes.
  • Remove from heat and pour through a fine strainer set over a bowl.
  • Set bowl in a container of ice water and stir often until cool.
  • Stir in vanilla.
  • Serve cool or cold.

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Reviews

  1. Mine looked like curdle, but tasted okay. Also, you said to strain it, and I had to assume you to mean to keep the solid part of the creme as your recipe didn't state which to put over the ice.
     
  2. Mine went all lumpy; I don't know why. I used very low heat.
     
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RECIPE SUBMITTED BY

I live in the San Francisco area and love it here. I discovered Recipezaar (then Food.com..Genius Kitchen) in 2001 and have been so happy to have my favorite recipes stored safely here. I am mother to 7 and grandmother to 7. I love to knit, smock, sew, etc., but my favorite hobby of the moment is traditional rug hooking. This is a sample of what I do.? It's called "November".? I dyed most of the wool myself. It is made from wool flannel, cut into strips a little less than 1/4" and then worked into a linen backing. This is my 3rd rug.
 
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