Rating: 4.9 stars
41 Ratings
  • 5 star values: 38
  • 4 star values: 2
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0

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

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Ingredients

2
Original recipe yields 2 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

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

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  • 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.

Cook's Note:

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

Nutrition Facts

619 calories; protein 5.1g; carbohydrates 40.4g; fat 48.5g; cholesterol 367.9mg; sodium 53.7mg. Full Nutrition
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Reviews (33)

Most helpful positive review

Rating: 5 stars
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
(13)

Most helpful critical review

Rating: 3 stars
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
Rating: 5 stars
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
(13)
Rating: 5 stars
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
(9)
Rating: 5 stars
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
(4)
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Rating: 5 stars
04/01/2019
I love your recipes because as much as I screw up recipes, I can't seem to do it with yours. I added a pic of mine. I added orange and nutmeg at the end. The thermometer was reading 160f when I decided to strain it. I also used triple sec. I'm allergic to brandy type alcohols, beers, etc. You know, anything with gluten. Also, my heat was at 4 for the most part until it tried to boil and turned it down to 3 for the last minute. (I thought I over cooked it but I didn't. )I didn't see the color lines until the last minute . I have a gas range. Keep this in mind when you make it. Also, HOLY IT'S GOOD! Read More
(2)
Rating: 5 stars
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
(2)
Rating: 5 stars
05/23/2017
I used 1/2 tsp vanilla & didn't use liqueur. Awesome but need to double next time. Read More
(2)
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Rating: 5 stars
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
(2)
Rating: 5 stars
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
(2)
Rating: 5 stars
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
(1)
Rating: 3 stars
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