Creme Anglaise originated in France. It is a popular sauce in France and it is often served as part of a traditional French meal. Creme Anglaise can be found in most grocery stores in the United States.
Creme Anglaise RecipeCourse: SidesDifficulty: Easy
Creme Anglaise is a custard sauce that is made with milk, cream, egg yolks, and sugar. It is typically served warm or cold with desserts, such as ice cream, fruit, and pastries.
1 cup whole milk
1 cup heavy cream
6 large egg yolks
1/2 cup sugar
1 vanilla bean, split lengthwise and scraped
- In a medium saucepan, combine the milk, cream, egg yolks, sugar, and vanilla bean scrapings.
- Heat over medium heat, stirring constantly, until the mixture thickens and coats the back of a spoon.
- Do not let the mixture boil, or it will curdle.
- Remove from the heat and strain into a bowl.
- Cover and chill for at least 30 minutes before serving.
- To prevent the custard from curdling, do not let it boil.
- If the custard does curdle, you can try to save it by whisking in a few tablespoons of cold milk.
- Creme Anglaise can be stored in the refrigerator for up to 3 days.
- To reheat Creme Anglaise, simply warm it over low heat, stirring constantly, until it is heated through.