Crème Anglaise (pronounced Krem Awn Glezz), is a vanilla custard sauce. It is milk, sugar, and eggs, stirred over low heat, until it thickens, and then flavored with vanilla. Not only is it used for a dessert sauce, but it is the base for making ice cream, Bavarian cream, and crémeux.
When prepared properly, it can be a delicious sauce, perfect to put on almost anything. However, because it is made with eggs, it is very, I stress again, VERY important to follow the proper procedures for making Crème Anglaise. Cooling the mixture at the proper temperature and time frame is critical, in order to avoid food poising.
Please follow the “Guideline for Preparing Custard Sauce” before attempting to make this custard sauce. It will really help you out in knowing the proper way to cook this mixture, as well as some tips on how to avoid ruining the custard sauce due to the eggs curdling.
Once you have mastered this recipe, you will be able to utilize it as a base for other recipes.
Crème Anglaise – Vanilla Custard Sauce
- 8 ounces egg yolks ((approximatly 10-12 eggs))
- 8 ounces granulated sugar
- 1/2 quart whole milk
- 1/2 quart heavy cream
- 1 tbsps pure vanilla extract ((variation: 1 vanilla bean* – see notes for instructions))
- Combine the egg yolks and sugar in a stainless steel bowl. Whip until thick and light.
- Scald the milk and heavy cream in a boiling water bath or over direct heat.
- Add a little bit of the milk slowly to the egg/sugar mixture, while constantly stirring with the whip. This is called “tempering” the mixture.
- Set the bowl in a pan of simmering water. Heat it, stirring constantly, until it thickens enough to coat the back of a spoon or until it reaches 180°F (82°C).
- Immediately remove the bowl from the heat and set it in a pan of cold water to stop the cooking. Stir in the vanilla. Stir the sauce occasionally as it cools.
*You may substitute the pure vanilla extract with a vanilla bean. Simply split the bean in the middle, scrap off the seeds, and place the split bean and seeds in with the milk and heavy cream in the saucepan. Remember to remove the vanilla bean when adding to the egg/sugar mixture.
Chocolate Crème Anglaise – Melt 6 ounces of semi-sweet baking chocolate, and add to the Crème Anglaise when the mixture is still warm. (Not Hot)
Coffee Crème Anglaise – Add 2 tsp of instant coffee powder to the warm custard sauce and stir well.