Creme Anglaise
Creme Anglaise, often referred to as English Cream. Aclassic and versatile dessert sauce that has its roots in French cuisine. This smooth, silky sauce is made by gently heating a mixture of cream, sugar, and egg yolks. Which results in a luxurious custard-like consistency. While this sauce is a fundamental component of many traditional desserts, its versatility extends far beyond its humble origins.
In summary, the versatility of Creme Anglaise lies in its ability to serve as a base for various desserts, adapt to different flavors, and elevate simple treats to gourmet delights. Whether used as a sauce, an ice cream base, a dipping accompaniment, or even a cocktail ingredient, Creme Anglaise remains a timeless and adaptable component in the realm of culinary creativity.
Crème Anglaise
Ingredients
- 1 cup heavy cream
- 2 teaspoons vanilla extract
- 4 large egg yolks
- ⅓ cup white sugar
Instructions
- Heat cream and vanilla in a small heavy saucepan over medium heat until bubbles form at the edges.
- While the cream mixture is heating, whisk together egg yolks and sugar in a large bowl until smooth.
- Slowly pour 1/2 cup of hot cream mixture into the egg yolk mixture, whisking constantly. Gradually add the egg yolk mixture back to the remaining cream mixture in the saucepan, whisking constantly. Continue to cook, stirring constantly, until the mixture coats the back of a spoon.
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