Search thousands of recipes reviewed by home cooks like you.

Creme Anglaise II

Creme Anglaise II

  • Prep

    5 m
  • Cook

    20 m
  • Ready In

    25 m
MESHEL

MESHEL

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

Save to Recipe Box

Ingredients {{adjustedServings}} servings

Serving size has been adjusted!

Original recipe yields 12 servings

Adjust

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

Directions

  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.
Rate recipe

Your rating

{{ratingWords}}
Cancel
Submit

Reviews

MAGGIE MCGUIRE
26

MAGGIE MCGUIRE

10/8/2003

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 one. We prefer ours a little less sweet, so I will reduce sugar to 1/4 to 1/3 cup next time.Thanks Meshel!

JOSIE
25

JOSIE

10/8/2003

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 a difference. Yes it's sweet but a little goes a long way. Thanks for this yummy treat Meshel.

PEGW
23

PEGW

10/8/2003

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 itself. It thickened up nicely and is velvety smooth.

Similar recipes

ADVERTISEMENT