Creme Anglaise Sauce

Creme Anglaise Sauce

12
Chef John 21674

"Rich and creamy creme Anglaise is perfect drizzled over fresh fruit, pound cake, or other desserts."

Ingredients

20 m servings 618 cals
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Original recipe yields 2 servings

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Nutrition

  • Calories:
  • 618 kcal
  • 31%
  • Fat:
  • 48.5 g
  • 75%
  • Carbs:
  • 40.4g
  • 13%
  • Protein:
  • 5.1 g
  • 10%
  • Cholesterol:
  • 368 mg
  • 123%
  • Sodium:
  • 54 mg
  • 2%

Based on a 2,000 calorie diet

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Directions

  • Prep

  • Cook

  • Ready In

  1. Whisk egg yolks, cream, sugar, brandy-based orange liqueur, and vanilla extract in a small saucepan until smooth.
  2. Place saucepan over medium-low heat and cook, stirring constantly with a rubber spatula scraping the bottom, until the mixture is hot and thickens slightly, and a thermometer reaches 180 degrees F (82 degrees C), 8 to 10 minutes.
  3. Remove from heat, strain to remove any over-cooked particles of egg, and allow cool.

Footnotes

  • Cook's Note:
  • For added orange flavor, add some freshly grated orange zest to the cooled creme Anglaise.
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Reviews

12
  1. 13 Ratings

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This is an excellent sauce. If you add the zest and extra brandy make sure to let the sauce rest overnight to develop the flavour.

Delicious! I made it while the souffles were baking and I guess - based on belatedly reading the comments below - it'd make more sense to make it the day before and let the flavor develop furthe...

I thought I should really write a review for this recipe (my first one!) since I make it at least a couple of times a week. With apple crisp, peach cobbler, bread pudding, stewed rhubarb or jus...