Creme Anglaise I

Creme Anglaise I

49
sal 20

"Spice with ground cinnamon or cloves, if desired."

Ingredients

20 m {{adjustedServings}} servings 109 cals
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Original recipe yields 12 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 109 kcal
  • 5%
  • Fat:
  • 8.8 g
  • 14%
  • Carbs:
  • 6.3g
  • 2%
  • Protein:
  • 1.3 g
  • 3%
  • Cholesterol:
  • 95 mg
  • 32%
  • Sodium:
  • 10 mg
  • < 1%

Based on a 2,000 calorie diet

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Directions

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  1. In a small, heavy saucepan, heat cream and vanilla until bubbles form at edges.
  2. While cream is heating, whisk together egg yolks and sugar until smooth. Slowly pour 1/2 cup of hot milk mixture into egg yolks, whisking constantly. Gradually add egg yolk mixture back to remaining milk mixture, whisking constantly. Continue to cook, stirring constantly, until the mixture coats the back of a spoon.
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Reviews

49
  1. 59 Ratings

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Quick, simple, easy version of Creme Anglaise - and a tasty one too. I made a double batch in barely more time than it took to seperate the eggs. If you want a pale creme, whip the yolks ver...

Excellent recipe. My mother owned a french restaurant when I was a child and this recipe is as good as I remember. To the reviewers that had "lumpy, or gloppy" problems.... I believe that you "b...

Excellent recipe!!! I also added about 2 tsp almond extract, which was the perfect touch!!! I used this recipe to accompany a chewiest brownie recipe off this site and it turned out fabulous! I ...