“Crème Anglais, a classic rich custard dessert sauce, will accent any dessert (from berries to cakes to souffles) with gourmet flair”
READY IN:
30mins
SERVES:
6
YIELD:
1 1/2 cups
UNITS:
US

Ingredients Nutrition

Directions

  1. Combine cream, sugar and vanilla.
  2. Bring just below boil but do not allow to boil as it will curdle.
  3. In small bowl whisk egg yolks with 1/4 of the hot crème anglais, beating rapidly to temper.
  4. Add tempered egg mixture to heavy cream mixture over heat, stirring constantly until thickened.
  5. Strain (optional), cover and refrigerate.
  6. May be drizzled over your favorite dessert.

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a
SORT BY: