Imagine a luxuriously smooth, velvety sauce that can elevate any dessert from ordinary to extraordinary. Creme Anglaise is the secret weapon of French pastry chefs that will make your taste buds dance with pure delight! This classic custard sauce is not just a recipe; it's a culinary art form that transforms simple ingredients into a heavenly cream that will impress even the most discerning food lovers.
Prep Time: 10 mins
Cook Time: 15 mins
Total Time: 25 mins
Cuisine: French
Serves: 4 servings
Ingredients
- 2 cups heavy cream
- 1/2 cup sugar
- 6 large egg yolks
- 1 teaspoon vanilla extract
Instructions
- Gather all ingredients and equipment: a medium saucepan, whisk, fine-mesh strainer, and a clean bowl for cooling.
- Separate the egg yolks from the whites, placing the yolks in a medium mixing bowl. Whisk the egg yolks until they become smooth and slightly pale.
- Add the sugar to the egg yolks and whisk vigorously until the mixture becomes thick and pale yellow, creating a smooth, ribbony texture.
- Pour the heavy cream into a saucepan and heat over medium heat. Bring the cream to a gentle simmer, watching carefully to prevent boiling.
- Slowly stream the hot cream into the egg yolk mixture, whisking constantly to temper the eggs and prevent curdling.
- Return the entire mixture to the saucepan and cook over low heat, stirring continuously with a wooden spoon or silicone spatula.
- Cook the mixture until it thickens enough to coat the back of a spoon, approximately 3-5 minutes. Test by running your finger through the coating on the spoon - if it leaves a clear path, the sauce is ready.
- Remove from heat and immediately stir in the vanilla extract.
- Strain the sauce through a fine-mesh strainer into a clean bowl to remove any potential scrambled egg bits, ensuring a smooth texture.
- Cover the surface directly with plastic wrap to prevent a skin from forming and refrigerate until chilled, at least 1-2 hours.
- Serve cold as a sauce for desserts like fruit tarts, puddings, or alongside cakes and pastries.
Tips
- Temperature is crucial: Use a digital thermometer if possible to ensure your cream reaches the perfect temperature without curdling.
- Tempering is an art: Pour the hot cream very slowly into the egg yolks while whisking constantly to prevent scrambling.
- Low and slow is the key: Cook the mixture on low heat and stir continuously to achieve that signature smooth texture.
- Strain without fail: Always strain your sauce to remove any potential egg bits, ensuring a silky-smooth finish.
- Chill properly: Cover the surface directly with plastic wrap to prevent a skin from forming and ensure a perfect consistency.
- Versatility tip: While delicious cold, you can also serve Creme Anglaise slightly warm for different dessert applications.Pro Chef Secret: The perfect Creme Anglaise should coat the back of a spoon and leave a clear path when you run your finger through it - this is your moment of culinary triumph!
Nutrition Facts
Calories: 436kcal
Carbohydrates: 20g
Protein: 5g
Fat: 38g
Saturated Fat: 23g
Cholesterol: 290mg
