Creme Anglaise Sauce

9 Reviews 1 Pic
  • Prep

    10 m
  • Cook

    10 m
  • Ready In

    20 m
Chef John
Recipe by  Chef John

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

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Ingredients

Adjust Servings

Original recipe yields 1 cup

Directions

  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.

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Reviews (9)

Rate This Recipe
Canadian Guy
4

Canadian Guy

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.

Julia Zamorska
2

Julia Zamorska

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 further overnight. In any case, it was absolutely delicious. Oh, and I didn't have heavy cream, so used half & half - still came out perfectly, if a little more liquid-y. :)

Kathi Jack
1

Kathi Jack

I added the orange zest and used this sauce over Egg Nog Bread Pudding for a Christmas Brunch. Absolutely delicious.

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Nutrition

Amount Per Serving (2 total)

  • Calories
  • 618 cal
  • 31%
  • Fat
  • 48.5 g
  • 75%
  • Carbs
  • 40.4 g
  • 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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