Velvety Vanilla Creme Anglaise: A Luxurious Dessert Sauce

Creme Anglaise Recipe

Overview:

Creme Anglaise, a classic dessert sauce, elevates any sweet treat to gourmet status with its rich, creamy texture and delicate flavor. Though it requires attention to detail, crafting this sauce is a rewarding culinary endeavor that will impress your guests and tantalize their taste buds. Whether drizzled over a decadent chocolate chiffon cake, paired with Apple Charlottes, or simply served with your favorite dessert, this versatile sauce adds a touch of elegance to any dish.

• Preparation Time: 30 minutes
• Cooking Time: 6 minutes
• Total Time: 36 minutes
• Servings: Approximately 1 1/2 cups
• Keywords: Dessert, < 60 Mins, Easy

Ingredients:

• 5 egg yolks
• 1 1/2 cups brown sugar
• 1 teaspoon salt
• 13 ounces milk
• 1 vanilla bean

Instructions:

1. Prepare the Yolk Mixture:

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   • In a bowl, whisk together the egg yolks, brown sugar, and salt until creamy. Set aside.

2. Prepare the Milk Mixture:

   • In a heavy-bottomed pot, pour the milk.
   • Cut the vanilla bean in half lengthwise, scrape out the seeds, and add both the seeds and the pod to the milk.
   • Heat the milk until it is scalded, taking care not to let it boil.

3. Temper the Yolks:

   • Create a makeshift double boiler by placing a wet towel in a ring shape on your work surface.
   • Fill a pan with 2 inches of water and place it on the stove to heat to a boil.
   • Position the bowl with the yolk mixture in the ring on the towel to hold it in place.
   • Slowly ladle a small amount of hot milk into the yolks, whisking constantly.
   • Continue adding the hot milk gradually, whisking continuously, until all the milk is incorporated.
   • This gradual process, known as tempering, prevents the yolks from scrambling and ensures a smooth custard texture.

4. Thicken the Custard:

   • Once all the milk is added, place the bowl over the pan of boiling water.
   • Stir the mixture constantly with a wooden spoon until the custard begins to thicken and coats the back of the spoon.
   • Be vigilant and do not allow the custard to boil, as this could cause it to curdle.

5. Cool and Strain:

   • Remove the custard from the heat immediately and transfer it to an ice bath to cool quickly.
   • Once cooled, strain the custard through a fine mesh strainer to remove any lumps or impurities.
   • Refrigerate the strained custard until ready to use. It will keep for about a week in the refrigerator.

Variations:

• Chocolate Creme Anglais:

  • Mix 1/4 cup warm chocolate sauce into the cooled sauce for a decadent chocolate twist.

• Cinnamon Creme Anglais:

  • Add 1/4 teaspoon ground cinnamon and 1/2 stick of cinnamon to the milk before scalding to infuse the sauce with warm, aromatic spice.

• Rum Creme Anglais:

  • Stir in 1 1/2 teaspoons dark rum to the cooled sauce, imparting a subtle boozy flavor that complements a variety of desserts.

Nutritional Information (per serving):

• Calories: 403.7
• Total Fat: 24.7g
• Saturated Fat: 11.4g
• Cholesterol: 736.3mg
• Sodium: 265.5mg
• Carbohydrates: 27.8g
• Fiber: 0g
• Sugar: 13.6g
• Protein: 17.7g

Indulge in the luxurious simplicity of Creme Anglaise, a timeless dessert sauce that adds a touch of sophistication to any sweet creation. Master the art of tempering eggs and enjoy the creamy perfection of this French delicacy. Whether served alongside a slice of cake or poured over a scoop of ice cream, this versatile sauce is sure to delight your taste buds and leave a lasting impression on your guests.