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My review
Creme Anglaise I
sal
"Spice with ground cinnamon or cloves, if desired."
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Ingredients
20 m servings 109 calsOriginal recipe yields 12 servings (1.5 cups)
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Directions
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Ready In
- In a small, heavy saucepan, heat cream and vanilla until bubbles form at edges.
- While cream is heating, whisk together egg yolks and sugar until smooth. Slowly pour 1/2 cup of hot milk mixture into egg yolks, whisking constantly. Gradually add egg yolk mixture back to remaining milk mixture, whisking constantly. Continue to cook, stirring constantly, until the mixture coats the back of a spoon.
Nutrition Facts
Per Serving: 109 calories; 8.8 g fat; 6.3 g carbohydrates; 1.3 g protein; 95 mg cholesterol; 10 mg sodium. Full nutrition
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Reviews
Read all reviews 6071 Ratings
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Most helpful positive review
11/26/2008
Quick, simple, easy version of Creme Anglaise - and a tasty one too. I made a double batch in barely more time than it took to seperate the eggs. If you want a pale creme, whip the yolks ver...
Most helpful critical review
12/23/2010
I actually found this creme anglaise to be a bit too sweet and too "eggy" for my taste. (yes, I do realize that creme anglaise is a custard, which = eggs!!) I am a very seasoned cook and have ma...
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11/26/2008
Quick, simple, easy version of Creme Anglaise - and a tasty one too. I made a double batch in barely more time than it took to seperate the eggs. If you want a pale creme, whip the yolks ver...
11/11/2006
Excellent recipe. My mother owned a french restaurant when I was a child and this recipe is as good as I remember. To the reviewers that had "lumpy, or gloppy" problems.... I believe that you "b...
2/13/2007
Excellent recipe!!! I also added about 2 tsp almond extract, which was the perfect touch!!! I used this recipe to accompany a chewiest brownie recipe off this site and it turned out fabulous! I ...
11/26/2007
This is an excellent recipe: tastes great and extremely easy and fast to whip up at the last minute. I added some bourbon at the end of cooking it - AppleJack or Calvados works well, too, to giv...
12/23/2010
I actually found this creme anglaise to be a bit too sweet and too "eggy" for my taste. (yes, I do realize that creme anglaise is a custard, which = eggs!!) I am a very seasoned cook and have ma...
6/17/2006
Made as instructed (except used milk instead of cream). Tastes delicious, but is gloopy looking as others have mentioned. It certainly doesn't look pretty!.
7/5/2006
Mmmm! Pour over pieces of pound cake and fresh fruit. I had this dessert at a local restaurant and the creme anglaise was very runny, too. Mine was just as good!