CRèME ANGLAISE
This sauce is so delicious and versatile! It can be used on fresh fruits, cakes, pastries, ice creams and more.
Provided by Francine Lizotte
Categories Other Sauces
Time 35m
Number Of Ingredients 4
Steps:
- 1. In a small saucepan over medium-low, warm up the half-and-half making sure it doesn't boil at all. To know when it's warm enough, steam will rise.
- 2. In a medium saucepan, add yolks, sugar and vanilla; whisk for a couple of minutes or until the mixture turns a pale yellow.
- 3. Set the heat to low and temper the egg mixture by slowly adding the warm cream, whisking constantly. As the egg temperature warms up, start adding a little bit more until the half-and-half is all in.
- 4. Turn the heat to medium, and whisk constantly then reduce the heat to medium-low, continuing to whisk. Go back and forth until the sauce temperature reaches between 175ºF to 178ºF, making sure the mixture doesn't boil. When dipping in a spoon, the sauce should coat the back of it and when you run a finger through it, the mixture should stay separated.
- 5. Remove from the heat and pour the sauce through a fine sieve sitting over a measuring cup or a bowl; discard any little bits of cooked eggs.
- 6. If not using it right away, place a piece of wax paper on top, making sure it touches the surface to prevent a skin from forming. Let it cool for 30 minutes before transferring to the fridge until needed.
- 7. To view this recipe on YouTube, click on this link >>>> https://youtu.be/jQuvgpARuZo
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Luke Mowat
[email protected]This crème anglaise was amazing! It was so smooth and creamy, and the flavor was perfect. I will definitely be making it again.
eroxney elena
[email protected]This crème anglaise was a bit too runny for my taste, but it still tasted good.
Abdul Rauf
[email protected]I made this crème anglaise for my husband's birthday and he loved it! He said it was the best crème anglaise he's ever had.
Ati Khan
[email protected]This crème anglaise was a bit bland. I think I'll add some more vanilla next time.
Michael Grace
[email protected]This was my first time making crème anglaise and it turned out perfectly! The recipe was easy to follow and the results were delicious.
Fish Drak
[email protected]This crème anglaise was really easy to make and it turned out great. I served it with fresh fruit and it was a delicious dessert.
Md salman Husen
[email protected]I loved this crème anglaise! It was the perfect consistency and the flavor was amazing. I will definitely be making it again.
Manish Singh
[email protected]This crème anglaise was a bit too thick for my liking, but the flavor was still good.
Edith Nayebare
[email protected]I followed the recipe exactly, but my crème anglaise turned out lumpy. I'm not sure what went wrong.
Sello Elliot Maduwa
[email protected]This crème anglaise was a bit too sweet for my taste, but it was still very good.
Marek Zelinka
[email protected]I was a bit skeptical about making crème anglaise at home, but this recipe made it so easy. It turned out delicious and I will definitely be making it again.
Dramamatik Extreme
[email protected]This is the best crème anglaise recipe I've tried. It is so easy to make and always turns out perfect.
Haydin Thomas
[email protected]I made this crème anglaise for a dinner party and it was a hit! Everyone loved it. It was easy to make and the instructions were clear.
Courst Bouy
[email protected]This crème anglaise turned out exceptionally well! The texture was smooth and velvety, and the flavor was rich and creamy with a hint of vanilla. I served it with fresh berries and it was a perfect dessert.