Creme Anglaise Sauce

Name: Creme Anglaise Sauce
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 1 cup
Ingredients: 2 large egg yolks; 1 cup heavy cream; ⅓ cup white sugar; 1 tablespoon brandy-based orange liqueur (such as Grand Marnier®); ¼ teaspoon vanilla extract

Rating: 4.9 stars

41 Ratings
32 Reviews
11 Photos

Rich and creamy creme Anglaise is perfect drizzled over fresh fruit, pound cake, or other desserts.

By Chef John

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Recipe Summary

prep:

10 mins

cook:

10 mins

total:

20 mins

Servings:

Yield:

1 cup

Nutrition Info

Ingredients

Original recipe yields 2 servings

The ingredient list now reflects the servings specified

2 large egg yolks
1 cup heavy cream
⅓ cup white sugar
1 tablespoon brandy-based orange liqueur (such as Grand Marnier®)
¼ teaspoon vanilla extract

Directions

Step 1

Whisk egg yolks, cream, sugar, brandy-based orange liqueur, and vanilla extract in a small saucepan until smooth.

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Step 2

Place saucepan over medium-low heat and cook, stirring constantly with a rubber spatula scraping the bottom, until the mixture is hot and thickens slightly, and a thermometer reaches 180 degrees F (82 degrees C), 8 to 10 minutes.
Step 3

Remove from heat, strain to remove any over-cooked particles of egg, and allow cool.

Cook's Note:

For added orange flavor, add some freshly grated orange zest to the cooled creme Anglaise.

Nutrition Facts

Per Serving:

619 calories; protein 5.1g; carbohydrates 40.4g; fat 48.5g; cholesterol 367.9mg; sodium 53.7mg. Full Nutrition

Reviews (32)

Most helpful positive review

Sherri

08/26/2013

I thought I should really write a review for this recipe (my first one!) since I make it at least a couple of times a week. With apple crisp, peach cobbler, bread pudding, stewed rhubarb or just a spoon - it's delicious. Sometimes I add less sugar if it's going on something sweet. We have chickens so in the summer when we're being buried under a landslide of eggs, I will double the number of yolks - still perfect. Thank you so much for giving the temperature, no more deciding if it is thick enough coating on the back of a spoon or straining my custard because of lumps. Sometimes I add the brandy and zest and sometimes not - always delicious. Thank you, thank you, thank you! Read More

Helpful

(12)

Most helpful critical review

cvjbr5

03/25/2017

I wanted to make the chocolate sour cream bundt cake but couldnt find it. i saw the video for it but there was no recipe Read More

41 Ratings

5 star values: 38
4 star values: 2
3 star values: 1
2 star values: 0
1 star values: 0

Reviews: Most Helpful

Most Helpful Most Positive Least Positive Newest

Sherri

08/26/2013

Helpful

(12)

Canadian Guy

03/17/2013

This is an excellent sauce. If you add the zest and extra brandy make sure to let the sauce rest overnight to develop the flavour. Read More

Helpful

(8)

Julia Zamorska

10/13/2013

Delicious! I made it while the souffles were baking and I guess - based on belatedly reading the comments below - it'd make more sense to make it the day before and let the flavor develop further overnight. In any case it was absolutely delicious. Oh and I didn't have heavy cream so used half & half - still came out perfectly if a little more liquid-y.:) Read More

Helpful

(4)

Zita Diller Wallace

05/23/2017

I used 1/2 tsp vanilla & didn't use liqueur. Awesome but need to double next time. Read More

Helpful

(1)

Monica Bohle

08/09/2013

One of my favorite ways to use this = drizzle over carrot cake. YUM. This is so versatile though and works for just about anything. Except ribs. Gross. Read More

Helpful

(1)

haf

08/15/2016

I made it as recommended with a substitution of homemade lavender extract in place of vanilla and liquor. The extract is made from 100 blossoms of edible lavender soaked in 100 proof vodka for six weeks. So there is liquor involved. It was lovely. I put it in a shallow dish upon which I put a round of lemon cake filled with raspberry and lemon (separately) curd between layers. I topped it with three fresh raspberries. Very rich and creamy creme anglais. Love it even without the cake. Read More

Helpful

(1)

Kathi Jack

01/03/2014

I added the orange zest and used this sauce over Egg Nog Bread Pudding for a Christmas Brunch. Absolutely delicious. Read More

Helpful

(1)

JenniferJKTX

01/02/2019

I'd never made creme anglaise before and this couldn't have been easier. I had all the ingredients on hand and whipped this up quickly. I used bourbon instead of the orange liqueur and it was perfect. Read More

Helpful

(1)

Deb

02/28/2014

I am going to make schaum tortes for my sons' birthday. This sauce will be great drizzled over the berries and ice cream ( and gives me a use for the egg yolks) Read More

cvjbr5

03/25/2017

I wanted to make the chocolate sour cream bundt cake but couldnt find it. i saw the video for it but there was no recipe Read More

More Reviews

Reviews for: Photos of Creme Anglaise Sauce

1 of 32

All Reviews

This is an excellent sauce. If you add the zest and extra brandy make sure to let the sauce rest overnight to develop the flavour.

I used 1/2 tsp vanilla & didn't use liqueur. Awesome but need to double next time.

One of my favorite ways to use this = drizzle over carrot cake. YUM. This is so versatile though and works for just about anything. Except ribs. Gross.

I added the orange zest and used this sauce over Egg Nog Bread Pudding for a Christmas Brunch. Absolutely delicious.

I am going to make schaum tortes for my sons' birthday. This sauce will be great drizzled over the berries and ice cream ( and gives me a use for the egg yolks)