How To Make Crème Anglaise
Simple, elegant, decadent, delicious: there are many words to describe the classic dessert sauce, Crème Anglaise. Originally thought to have been created in ancient Rome, this dessert has been around the block as far as recipes go. As far as we know, the recipe for this lovely dessert hasn’t really changed in the thousands of years it has been around. And there’s really no need to when it’s absolutely perfect as it is. Most of the time it’s used as a sauce for desserts like fruit, cakes, pies, tarts, etc. but has found other great uses in various cultures too. For instance, the Southern U.S. has adapted it as an egg nog drink of sorts called “boiled custard,” usually served around the holidays. It can also be served on its own in a bowl with some nuts and meringue a la Île flottante as the base for crème brûlée or ice cream. The process is simple, using just four ingredients of egg yolks, milk, sugar and vanilla extract and a tempering method to make sure you get that nice custard-like consistency and not scrambled eggs.
In this online pastry class, we show you how to make the most delicious crème anglaise. With our precise instructional video, you’ll have a fail proof way of knowing how to make this recipe perfectly every time.
Crème Anglaise
12 egg yolks
10 oz granulated sugar
1 qt half & half
1 vanilla bean
- Place half and half in a saucepan and bring just to a boil.
- In a bowl. Whisk the egg yolks and sugar together.
- Temper the egg mixture with part of the half and half, then pour into the remaining half and half.
- Cook over medium heat until the mixture coats the back of a spoon, stirring constantly. Do not let the sauce to exceed 185F or the mixture will curdle.
- As soon as the sauce thickens, remove t from the heat an dpour it through a fine mesh strainer into a clean bowl. Chill the sauce in an ice bath, then cover and keep refrigerated. The sauce can be stored in the refrigerator for 3–4 days.
