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Creme Anglaise Sauce

Rated as 4.86 out of 5 Stars
57k

"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.

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 19
  1. 21 Ratings

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

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.

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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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 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...

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...

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

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...

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

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.

great taste, easy to make

I made this to top bread pudding and it was delicious. By itself, it was a bit to “eggy” for my taste.