Classic Crème Anglaise Recipe

Crème Anglaise is a smooth and creamy custard sauce that serves as a versatile accompaniment for desserts. Made with simple ingredients like egg yolks, sugar, and milk, it adds a rich flavor to various dishes.

This recipe is straightforward and requires basic cooking techniques. It can be served warm or cold and is perfect for drizzling over cakes, puddings, or fresh fruits.

Easy Crème Anglaise Recipe

This Crème Anglaise features a silky texture achieved by gently cooking the egg yolks with sugar and milk until thickened. The recipe takes about 20 minutes from start to finish and yields about 2 cups of sauce.

Ingredients

• 2 cups whole milk
• 1/2 cup granulated sugar
• 5 large egg yolks
• 1 teaspoon pure vanilla extract
• Pinch of salt

Instructions

1. Heat the Milk: In a saucepan, heat the milk over medium heat until it is just about to simmer. Do not let it boil.
2. Whisk Egg Yolks and Sugar: In a separate bowl, whisk together the egg yolks, sugar, and a pinch of salt until the mixture is pale and slightly thickened.
3. Temper the Egg Mixture: Gradually pour the hot milk into the egg yolk mixture, whisking constantly to prevent the eggs from scrambling.
4. Cook the Mixture: Return the mixture to the saucepan and cook over low heat, stirring constantly with a wooden spoon until it thickens enough to coat the back of the spoon (about 5-7 minutes).
5. Strain and Flavor: Remove from heat and strain the custard through a fine-mesh sieve into a bowl. Stir in the vanilla extract.
6. Cool and Serve: Let the Crème Anglaise cool to room temperature, then refrigerate until ready to use. Serve over desserts or enjoy as a dipping sauce.

Cook and Prep Times

• Prep Time: 5 minutes
• Cook Time: 15 minutes
• Total Time: 20 minutes

Nutrition Information

• Servings: 8 servings
• Calories: 150kcal
• Fat: 7g
• Protein: 3g
• Carbohydrates: 20g