Creme Anglaise Recipe: A Decadent Dessert Sauce
Overview:
Creme Anglaise, also known as English cream, is a versatile sauce that adds a touch of elegance to any dessert. With its smooth texture and rich flavor, it pairs perfectly with cakes, pies, or simply drizzled over fresh fruits. This recipe yields approximately 3-4 cups of this delightful sauce, making it ideal for entertaining or simply indulging your sweet tooth. Plus, it can be prepared in advance, allowing you to save time without compromising on taste.
Ingredients:
- 1 quart of milk
- 2/3 cup of sugar
- 8 large egg yolks
- 2 teaspoons of vanilla extract
Nutritional Information:
- Calories: 535.1
- Fat Content: 23.9g
- Saturated Fat Content: 11.7g
- Cholesterol Content: 605mg
- Sodium Content: 181.4mg
- Carbohydrate Content: 61.8g
- Fiber Content: 0g
- Sugar Content: 45.2g
- Protein Content: 17.9g
Cooking Time:
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Total Time: 30 minutes
Instructions:
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Prepare the Base: In a 3-quart pan set over medium heat, combine the milk and sugar. Stir the mixture frequently until it begins to bubble around the edges of the pan, which should take approximately 10 to 12 minutes.
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Temper the Eggs: Once the milk mixture is heated, remove it from the heat. In a separate bowl, whisk together the egg yolks. Gradually add about 1/2 cup of the hot milk mixture to the yolks, whisking constantly. This process, known as tempering, helps to prevent the eggs from curdling when added to the hot liquid.
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Incorporate the Eggs: Pour the tempered egg mixture back into the pan with the remaining milk mixture. Whisk vigorously to combine all the ingredients thoroughly.
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Cook the Custard: Return the pan to the stove over medium-low heat. Stir the mixture continuously with a flexible spatula, ensuring that it doesn’t stick to the bottom of the pan. The custard is ready when it coats the back of the spatula in a smooth, velvety layer, typically in about 10 to 14 minutes.
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Strain the Custard: Once the custard reaches the desired consistency, remove the pan from the heat. Pour the mixture through a fine strainer set over a bowl to remove any lumps or impurities.
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Cool the Sauce: To expedite the cooling process, set the bowl of custard in a larger container filled with ice water. Stir the custard frequently until it reaches room temperature.
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Add Flavor: Once cooled, stir in the vanilla extract to enhance the flavor of the sauce.
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Serve and Enjoy: Creme Anglaise can be served either cool or cold, depending on your preference. Drizzle it over your favorite desserts or use it as a dipping sauce for fresh fruits.
Recipe Tips:
- For a richer flavor, you can substitute half-and-half or heavy cream for part of the milk.
- To infuse additional flavors, such as citrus zest or spices, simply add them to the milk mixture before heating.
- Store any leftover sauce in an airtight container in the refrigerator for up to 2 days. Reheat gently before serving, if desired.
Conclusion:
With its creamy texture and delicate sweetness, Creme Anglaise is sure to elevate any dessert to new heights. Whether you’re hosting a holiday gathering or simply treating yourself to a decadent treat, this classic sauce is a must-have in your culinary repertoire. Follow these simple steps to create a luscious sauce that will impress your family and friends with its elegance and flavor.
