Creamy, silky, rich, sweet, need I say more? This decadent sauce can accompany French meringues, chocolate cakes, and more. It also provides a nice contrast and creaminess when served with fresh berries.
Creme Anglaise
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Cook Time:
15m
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Total Time:
15m
Ingredients
- 3 Large egg yolks
- 1 tsp. Pure vanilla extract
- 2/3 c Whole milk
- 1/3 c Heavy cream
- 3 tbsp. Sugar
Instructions
- Place a fine-mesh strainer over a medium bowl and set it near the stove.
- Whisk egg yolks and sugar in a medium bowl until an even consistency.
- In a small sauce pan, thoroughly whisk the milk, cream, and vanilla.
- Heat the creamy mixture over medium heat, stirring often, until steaming but not bubbling. Don\'t over heat it!
- Heat the milk, cream, and vanilla extract over medium heat. Whisk to thoroughly combine.
- Gradually whisk half the hot milk into the eggs until combined. Be sure to do this slowly so you don\'t accidentally start to cook the eggs.
- Slowly whisk the egg-milk mixture into the remaining milk in the sauce pan.
- Cook over medium-low heat, stirring constantly with a wooden spoon in a figure-eight motion, 4-6 minutes, until the custard thickens enough to coat the back of the spoon. The temperature should reach 160°F on an instant-read thermometer (watch carefully to prevent the custard from boiling).
- Quickly, strain the custard into the bowl, discarding anything left in the strainer. Serve warm or at room temperature.
