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My review
Creme Anglaise Sauce
68k
Chef John
"Rich and creamy creme Anglaise is perfect drizzled over fresh fruit, pound cake, or other desserts."
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Ingredients
20 m servings 618Original recipe yields 2 servings (1 cup)
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- Whisk egg yolks, cream, sugar, brandy-based orange liqueur, and vanilla extract in a small saucepan until smooth.
- 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.
- 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
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Reviews
Read all reviews 2631 Ratings
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Most helpful positive review
8/26/2013
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 jus...
Most helpful critical review
3/25/2017
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
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8/26/2013
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 jus...
3/17/2013
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.
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 furthe...
1/2/2019
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 ...
5/23/2017
I used 1/2 tsp vanilla & didn't use liqueur. Awesome but need to double next time.
8/15/2016
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 s...
1/3/2014
I added the orange zest and used this sauce over Egg Nog Bread Pudding for a Christmas Brunch. Absolutely delicious.
8/9/2013
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.
11/11/2019
This was delicious and didn’t have any lumps! (I was a little worried since we weren’t tempering the eggs) Only thing is I wished the recipe had an estimate for the cook-time. If I hadn’t had a ...