Creme Anglaise II

Creme Anglaise II

50
MESHEL 0

"This creme anglaise is delicious especially when you use the vanilla bean to flavor. You can also use flavored liqueur to change the taste."

Ingredients

25 m {{adjustedServings}} servings 98 cals
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Original recipe yields 12 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 98 kcal
  • 5%
  • Fat:
  • 5.7 g
  • 9%
  • Carbs:
  • 10.6g
  • 3%
  • Protein:
  • 1.5 g
  • 3%
  • Cholesterol:
  • 81 mg
  • 27%
  • Sodium:
  • 11 mg
  • < 1%

Based on a 2,000 calorie diet

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Directions

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  1. In a saucepan over medium heat, combine half-and-half, 1/4 cup sugar and vanilla bean.
  2. In a bowl, whisk together egg yolks and remaining 1/4 cup sugar until smooth.
  3. When cream mixture comes just to a boil, remove from heat and remove vanilla bean. Whisk a small amount of hot cream into the egg yolk mixture, then pour egg yolk mixture into remaining hot cream and whisk until smooth. Return to medium heat and cook, stirring, until mixture coats the back of a metal spoon. Remove from heat and stir in butter. Serve warm or cold.
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Reviews

50
  1. 62 Ratings

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This anglaise was wonderful over mixed berries. As another reviewer put to aptly, it thickened up beautifully and velvety smooth. This is the perfect touch to a decadent dessert or a very simple...

Very good over fresh strawberries. I didn't have the vanilla bean, so I added a splash of vanilla extract to the egg yolks. Really good flavor and my butter was salted, but didn't seem to make...

This recipe is a bit sweet. If you have a rich dessert I would suggest that you lower the sugar amount to 1/3 cup. Other than that suggestion, this Anglaise is good enough to eat all by itse...