CREME ANGLAISE
Make and share this Creme Anglaise recipe from Food.com.
Provided by SusieQusie
Categories Sauces
Time 25m
Yield 2 1/2 cups, 4-6 serving(s)
Number Of Ingredients 5
Steps:
- Scrape the vanilla bean seeds into the milk in a heavy saucepan.
- Add the vanilla bean pod and the sugar and heat until the milk is warm but not simmering.
- Meanwhile, prepare an ice bath--a bowl partially filled with ice, with another bowl nested inside it.
- Lightly whisk together the egg yolks in a separate bowl, then gradually add some of the warmed milk, whisking constantly.
- Pour the mixture back into the saucepan.
- Cook over low to moderate heat, stirring constantly with a heatproof spatula, always scraping the bottom, until the custard thickens enough to coat the spatula.
- Immediately strain the cooked custard through a fine sieve into the bowl set in the ice.
- Stir the creme anglaise with a clean spatula to cool it down.
- Cover and refrigerate until ready to serve.
- Crème anglaise will keep in the refrigerator for up to three days.
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thembi serithi
[email protected]This recipe is my new go-to for crème anglaise. It's so easy to make and always turns out perfectly.
Sajid Saifi
[email protected]I'm not a fan of crème anglaise, but this recipe was surprisingly good.
Md naim Hasan
[email protected]This recipe was a bit too easy. I'm used to more challenging recipes.
Syeda nayab Zahra ali
[email protected]I thought this recipe was pretty good. The crème anglaise was smooth and creamy.
Colleen Stricker
[email protected]This recipe is just okay. The crème anglaise was a bit too runny for my taste.
Rosarina Cagas
[email protected]I would not recommend this recipe. The crème anglaise was bland and flavorless.
ma Rakib
[email protected]This recipe is a waste of time. The crème anglaise never thickened, even after I followed the instructions exactly.
Martha Poto
[email protected]I'm not sure what went wrong, but my crème anglaise curdled.
BLUEMAUBE
[email protected]This recipe is not for beginners. I would only recommend it to experienced cooks.
Khumbulani Gasa
[email protected]I don't think I did something right, because my crème anglaise turned out lumpy.
Asrafu Zaman
[email protected]This recipe was a bit too complicated for me. I ended up burning the crème anglaise.
Ma Khine
[email protected]I had some trouble getting the crème anglaise to thicken, but after a few tries, I finally got it right. It was worth the effort, because it was delicious!
Amjad Safi
[email protected]This crème anglaise was a bit too sweet for my taste, but it was still very good.
gita thapa
[email protected]I've tried many crème anglaise recipes, but this one is by far the best. It's so creamy and flavorful.
Abongwe Nongena
[email protected]This recipe is a lifesaver! I needed a quick and easy dessert for a dinner party, and this crème anglaise fit the bill perfectly.
Andrew Thompson
[email protected]This crème anglaise was delicious! I used it to make a bread pudding, and it was the perfect topping.
Join Max Poeter
[email protected]I was a bit skeptical about making my own crème anglaise, but this recipe made it so easy. It turned out great, and I'll definitely be making it again.
Saqib Arain
[email protected]This recipe is a keeper! The crème anglaise was smooth and flavorful, and it paired perfectly with the chocolate cake I made.
Christina Lapa
[email protected]I've made this crème anglaise several times now, and it always turns out perfectly. It's so easy to make, and it's always a hit with my family and friends.
Pandon Biswas
[email protected]This crème anglaise was a real treat! It was rich and creamy, with a delicate vanilla flavor. I served it over fresh berries, and it was the perfect finishing touch to a delicious meal.