Indulge in the velvety goodness of homemade creme anglaise with this classic recipe. With its rich vanilla flavor and smooth, custard-like texture, this French sauce is the perfect accompaniment to desserts like puddings, tarts, and cakes. Made with simple ingredients, this creme anglaise recipe is easy to whip up in your own kitchen. Treat your taste buds to this luscious dessert sauce and elevate your desserts to a whole new level of deliciousness.
Ingredients
- 1 cup heavy cream
- 1 cup whole milk
- 1/2 cup granulated sugar
- 4 large egg yolks
- 1 vanilla bean, split and scraped (or 1 teaspoon vanilla extract)
Directions
- In a medium-sized saucepan, combine the heavy cream, milk, and half of the sugar. Heat the mixture over medium heat until it begins to simmer, stirring occasionally to prevent scorching.
- In a separate bowl, whisk together the egg yolks and the remaining sugar until pale and creamy.
- Slowly pour the hot cream mixture into the egg yolks, whisking constantly to prevent the eggs from curdling.
- Return the mixture to the saucepan and cook over low heat, stirring continuously with a wooden spoon. The mixture should thicken and coat the back of the spoon, reaching a temperature of 170°F (77°C). Do not let it boil.
- Once thickened, remove the saucepan from the heat and strain the creme anglaise through a fine-mesh sieve into a clean bowl.
- If using a vanilla bean, scrape the seeds into the strained sauce. If using vanilla extract, stir it in.
- Cover the bowl with plastic wrap, ensuring it touches the surface of the creme anglaise to prevent a skin from forming. Refrigerate until chilled, preferably for at least 2 hours before serving.
- Serve the creme anglaise as a delicious sauce alongside your favorite desserts.
