Creme Anglaise, also known as English Cream, is a classic and versatile dessert sauce that can elevate any dish it accompanies. This smooth and creamy sauce is perfect for drizzling over desserts like cakes, pies, or fresh fruit, adding a touch of elegance and sweetness to your plate.
To make this delectable sauce, you will need the following ingredients:
– 2 cups half-and-half or whole milk
– 1 vanilla bean, split lengthwise
– 1/2 cup sugar
– 4 large egg yolks, at room temperature
Once you have gathered all your ingredients, follow these simple steps to create your own Creme Anglaise:
1. Set a large fine strainer over a medium bowl and place the bowl in a shallow pan of cold water. This will be used later to strain the sauce.
2. In a large saucepan, combine the half-and-half and vanilla bean. Cook over low heat until small bubbles appear around the rim, about 5 minutes.
3. In a separate bowl, whisk together the sugar and egg yolks until combined. Slowly pour in half of the hot half-and-half mixture while whisking continuously.
4. Pour the egg mixture back into the saucepan and cook over moderate heat, stirring constantly with a wooden spoon. The sauce will thicken slightly in about 4 to 5 minutes.
5. Once the sauce has thickened, immediately strain it into the prepared bowl with the cold water bath to stop the cooking process. Remember to scrape the vanilla seeds into the sauce for extra flavor.
6. Your Creme Anglaise is now ready to be served warm over your favorite dessert or refrigerated until chilled for later use.
This recipe yields about 2 1/4 cups of Creme Anglaise, enough to generously drizzle over several servings of dessert. The rich and velvety texture of this sauce will surely impress your guests and elevate any sweet treat you pair it with.
Next time you want to add a touch of elegance to your dessert, consider making this classic Creme Anglaise. Its simplicity and versatility make it a perfect finishing touch for any sweet dish.
