Creme Anglaise
User Reviews
5
-
Prep Time
5 mins
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Cook Time
15 mins
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Servings
16 servings
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Calories
149 kcal
Creme Anglaise
Description
The Creme Anglaise recipe calls for splitting a vanilla bean to release its seeds which are combined with heated heavy cream to infuse flavor. Egg yolks are beaten with sugar until thick ribbons form, then warmed cream is gradually whisked in to temper the eggs. Reintroducing the mixture to the heat thickens the custard enough to coat a spoon, without cooking it so much that it curdles. Straining removes any cooked egg bits, leaving a smooth sauce. Chilling the sauce under plastic wrap prevents a skin from forming.
This custard sauce is versatile for adding creaminess and vanilla flavor to various desserts. It can be drizzled over cakes, tarts, or puddings, complementing fresh berries or stone fruits. The richness from the egg yolks and cream balances the sweet vanilla notes.
For the smoothest texture, ensure the egg yolks are tempered properly by slowly adding warm cream before returning the mixture to heat. Use a fine mesh strainer to eliminate any lumps for a refined finish. The leftover vanilla bean pod can be dried and placed in sugar to impart vanilla flavor for future use.
Ingredients
- 1 vanilla bean split lengthwise
- 2 cups heavy cream
- 6 egg yolk
- 1/2 cup granulated sugar
Instructions
- Split vanilla bean in half lengthwise. Carefully scrap seeds.
- In a saucepan over a medium heat, bring 2 cups heavy cream to a bare boil with vanilla bean and scraped seeds.
- Remove cream from heat. While cream is cooling, beat the egg yolks and 1/2 cup sugar in a mixer, until thick ribbons form.
- To temper the egg yolks, and keep them from curdling, gradually add 1 cup warm cream to egg mixture, whisking constantly.
- Add tempered egg yolk mixture back into saucepan, with remaining cream and stir constantly over a medium heat, until thick enough to coat the back of a spoon.
- Remove from heat and strain through a fine strainer. Remove the vanilla pod. (I rinse it off and dry it, then add it to a bowl of sugar)
- Cool custard slightly and then cover with plastic wrap to prevent a skin from forming. Refrigerate until ready to use.
Notes
- Use a fine mesh strainer after cooking to ensure the custard is silky smooth with no lumps.
- Cover the custard with plastic wrap touching its surface before refrigerating to prevent a skin from forming.
- Vanilla bean pods can be saved, dried, and added to sugar for homemade vanilla sugar.
- A typical serving size is about 2 to 3 tablespoons or roughly 1.5 ounces per person.
Nutrition Information
Show DetailsNutrition Facts
Serving: 16servings
Amount Per Serving
Calories 149 kcal
% Daily Value*
| Serving | 1person | |
| Calories | 149kcal | 7% |
| Carbohydrates | 7g | 2% |
| Protein | 2g | 4% |
| Fat | 13g | 20% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 4g | 20% |
| Cholesterol | 114mg | 38% |
| Sodium | 15mg | 1% |
| Potassium | 30mg | 1% |
| Sugar | 6g | 12% |
| Vitamin A | 535IU | 11% |
| Vitamin C | 1mg | 1% |
| Calcium | 28mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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