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Photo of Creme Anglaise Sauce by Chef John
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Creme Anglaise Sauce

Rated as 4.88 out of 5 Stars
61 made it  |  22 reviews   |  5 photos
61k

Recipe by:

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

20 m servings 618
Original recipe yields 2 servings (1 cup)

Directions

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  1. Whisk egg yolks, cream, sugar, brandy-based orange liqueur, and vanilla extract in a small saucepan until smooth.
  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.
  3. Remove from heat, strain to remove any over-cooked particles of egg, and allow cool.
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Footnotes

  • Cook's Note:
  • For added orange flavor, add some freshly grated orange zest to the cooled creme Anglaise.

Nutrition Facts


Per Serving: 618 calories; 48.5 40.4 5.1 368 54 Full nutrition

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Reviews

Read all reviews 22
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  1. 26 Ratings

  2.  
    Rated as 5 out of 5 Stars
  3.  
    Rated as 4 out of 5 Stars
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    Rated as 3 out of 5 Stars
  5.  
    Rated as 2 out of 5 Stars
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    Rated as 1 out of 5 Stars
Most helpful positive review

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 jus...

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Most helpful critical review

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

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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 jus...

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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.

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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 furthe...

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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 ...

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

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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 s...

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

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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.

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Absolutely delightful and incredibly easy to make. Will use it on a bread pudding. Yum!

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