Crème Anglaise Recipe and Fresh Berries
User Reviews
5
Crème Anglaise Recipe and Fresh Berries
Description
The Crème Anglaise Recipe features vanilla-infused custard made by tempering egg yolks with hot heavy cream infused with fresh vanilla bean seeds. It is cooked over low heat while whisking constantly until it thickens enough to coat the back of a spoon, producing a silky, lightly sweetened sauce. The use of real vanilla beans adds aromatic depth beyond extract-based sauces.
The sauce is paired with a medley of fresh berries including quartered strawberries, blueberries, raspberries, and blackberries, offering tartness and juiciness that complement the mild custard. The dish can be served chilled or warmed, making it versatile for dessert presentation. Whipped cream and fresh mint provide optional garnishes to enhance flavor and appearance.
The recipe notes recommend making the sauce up to four days ahead and storing it properly refrigerated, with advice against freezing due to separation. It also explains how to reheat gently and the importance of low heat during cooking to avoid scrambled eggs. Egg whites reserved from this recipe can be used in other preparations like meringues.
Ingredients
- 2 vanilla bean pods
- 4 cups heavy whipping cream
- 12 egg yolk
- 1 cup sugar
- 1 lb strawberries fresh, quartered
- 1 pint blueberries
- 6 oz raspberry
- 6 oz blackberry
- Whipped Cream recipe
- mint fresh
Instructions
- Split the vanilla bean pods lengthwise down the middle. In a heavy saucepan, add 4 cups of heavy cream and the vanilla bean pods. Heat the cream over low heat until bubbles begin to form on the edges. Remove it from the heat.
- Remove the vanilla beans from the cream. Using the back of a paring knife, scrape the inside of the vanilla beans to remove the insides. Add the vanilla beans back to the heavy cream. Discard the pods.
- Separate the egg whites from the egg yolks and place the yolks in a large bowl. Reserve the egg whites for another recipe.
- Whisk the sugar with the egg yolks until combined.
- While whisking constantly, pour ¼ to 1/2 cup of the hot, heavy cream into the egg yolks to bring the yolks up in temperature. Add the remaining heavy cream and whisk quickly to combine.
- Place the heavy cream and egg mixture on a burner over low heat. Low heat is essential here. Whisk constantly until the sauce is thickened and coats the back of a spoon, about 8–12 minutes, see the notes below. Remove from the heat and transfer through a fine-mesh sieve or chinois. Refrigerate for 90 minutes or until cool.
- Serve by pouring some of the crème anglaise over top of fresh berries and serving with optional heavy whipping cream and mint.
Notes
- Crème anglaise can be prepared up to 4 days in advance and keeps refrigerated in a sealed container for up to 5 days.
- Freezing is not recommended as the sauce separates upon thawing.
- Reheat gently over low heat, stirring constantly to avoid curdling.
- Use low heat when cooking the custard to prevent scrambling the eggs.
- Vanilla beans provide superior flavor; if unavailable, substitute with vanilla extract or vanilla bean paste.
- Egg whites can be reserved for other recipes such as meringues or angel food cake.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 669 kcal
% Daily Value*
| Calories | 669kcal | 33% |
| Carbohydrates | 47g | 16% |
| Protein | 8g | 16% |
| Fat | 52g | 80% |
| Saturated Fat | 30g | 150% |
| Cholesterol | 456mg | 152% |
| Sodium | 60mg | 3% |
| Potassium | 318mg | 7% |
| Fiber | 5g | 20% |
| Sugar | 36g | 72% |
| Vitamin A | 2230IU | 45% |
| Vitamin C | 49.8mg | 55% |
| Calcium | 136mg | 14% |
| Iron | 1.5mg | 8% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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