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Creme Anglaise
Recipe Summary
Yield: Makes about 2 cups
Ingredients
Ingredient Checklist
2 cups milk
1/2 cup sugar
5 large egg yolks
1 teaspoon pure vanilla extract
Cook's Notes
Stirring the mixture constantly while heating will ensure a smooth sauce. A heat-proof silicone spatula works best, but a straight-edged wooden spoon can also be used. Be sure to scrape the corners and across the entire bottom of the pan to avoid scorching.
Gallery
Creme Anglaise
Recipe Summary
Yield: Makes about 2 cups
Gallery
Creme Anglaise
Creme Anglaise
Creme Anglaise
Recipe Summary
Yield: Makes about 2 cups
Recipe Summary
Yield: Makes about 2 cups
Yield: Makes about 2 cups
Makes about 2 cups
Ingredients
Ingredients
- 2 cups milk
- 1/2 cup sugar
- 5 large egg yolks
- 1 teaspoon pure vanilla extract
Directions
Prepare an ice bath; set aside. In a small saucepan, heat the milk over medium-high heat just until bubbles form around the edges and the milk starts to steam, about 4 minutes. Turn off heat.
In a medium bowl, whisk together sugar and egg yolks until pale and thick, about 2 minutes. Slowly add hot milk, whisking constantly. Strain mixture through a fine sieve back into pan.
Place pan over medium-low heat; cook, stirring constantly, until custard is thick enough to coat the back of a spoon and leaves a bulging mark when you run your finger through it, 10 to 12 minutes. Stir in vanilla, and transfer to a clean bowl. Place in ice bath to chill, stirring occasionally. Serve, or store in an airtight container in the refrigerator up to 3 days.
Cook's Notes
Stirring the mixture constantly while heating will ensure a smooth sauce. A heat-proof silicone spatula works best, but a straight-edged wooden spoon can also be used. Be sure to scrape the corners and across the entire bottom of the pan to avoid scorching.
Cook’s Notes
Stirring the mixture constantly while heating will ensure a smooth sauce. A heat-proof silicone spatula works best, but a straight-edged wooden spoon can also be used. Be sure to scrape the corners and across the entire bottom of the pan to avoid scorching.
Reviews
Add Rating & Review
Reviews
Add Rating & Review
Add Rating & Review
All Reviews for Creme Anglaise
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Reviews:
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All Reviews for Creme Anglaise
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
