Creme Anglaise
Creme Anglaise is a velvety French vanilla custard sauce that's surprisingly simple to make!
Servings: 1 pint
Equipment
- blender or food processor, optional
- small to medium heavy bottomed saucepan
- silicone 'spoonula'
Ingredients
- 1 cup heavy cream
- 1/4 cup sugar
- 4 large egg yolks
- 1 tsp vanilla bean paste
Instructions
- Put all the ingredients in a blender or food processer and blend until completely combined.*
- Pour the mixture into a small to medium saucepan with a heavy bottom and heat over medium heat, stirring constantly with a silicone spoonula.
- Gradually heat the mixture and bring it up to 180F, where it will have thickened slightly. The creme anglaise should be thick enough to coat the back of a spoon, leaving a clear trail when you run your finger through it. To test the consistency, dip a spoon into the sauce, then run your finger across the back of the spoon. If the line remains intact without the sauce running together, it is ready. Note: do not allow the custard to boil.
- Once the sauce has thickened, remove from the heat and strain through a fine mesh strainer to remove any stray lumps.
- Chill the sauce, either over ice, or in the refrigerator until ready to serve.
Notes
- If you don't have a blender or food processor you can whisk everything together really well. I would start with the yolks and sugar, then whisk in the cream.
Nutrition
Serving: 3 Tbsp · Calories: 113 kcal · Carbohydrates: 6 g · Protein: 2 g · Fat: 9 g · Saturated Fat: 6 g · Polyunsaturated Fat: 1 g · Monounsaturated Fat: 3 g · Cholesterol: 91 mg · Sodium: 9 mg · Potassium: 27 mg · Sugar: 5 g · Vitamin A: 407 IU · Vitamin C: 0.1 mg · Calcium: 22 mg · Iron: 0.2 mg
Nutritional information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although The View from Great Island attempts to provide accurate nutritional information, these figures are only estimates.
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