Are you ready to elevate your dessert game with a luxurious French classic that transforms ordinary soufflés into extraordinary culinary masterpieces? Cream Anglaise is the silky, vanilla-infused sauce that professional pastry chefs swear by, and now you can create this restaurant-quality delicacy right in your own kitchen. Imagine impressing your guests with a dessert so elegant and smooth, they'll think you've trained in a Parisian patisserie!
Prep Time: 10 mins
Cook Time: 15 mins
Total Time: 25 mins
Cuisine: French
Serves: 4 servings
Ingredients
- 2 cups heavy cream
- 1 vanilla bean, split and scraped
- 6 egg yolks
- 3/4 cup granulated sugar
Instructions
- Begin by gathering all your ingredients: 2 cups of heavy cream, 1 vanilla bean (split and scraped), 6 egg yolks, and 3/4 cup of granulated sugar.
- In a medium saucepan, pour the 2 cups of heavy cream. Add the split and scraped vanilla bean along with its seeds to the cream. This will infuse the cream with a rich vanilla flavor.
- Place the saucepan over medium heat and gently heat the cream mixture. Stir occasionally to prevent the cream from scorching. Heat until the mixture is just below boiling, then remove it from the heat.
- While the cream is heating, in a separate bowl, combine the 6 egg yolks and 3/4 cup of granulated sugar. Using a whisk, beat the mixture until it becomes pale and slightly thickened, about 2-3 minutes.
- Once the cream has heated, remove the vanilla bean pod from the saucepan. Gradually pour a small amount of the hot cream into the egg yolk mixture while whisking continuously. This process is called tempering and helps prevent the eggs from scrambling.
- After tempering, slowly pour the egg yolk mixture back into the saucepan with the remaining cream, whisking constantly to combine.
- Return the saucepan to the stove over low heat. Cook the mixture, stirring constantly with a wooden spoon or a heat-resistant spatula, until it thickens enough to coat the back of the spoon. This should take about 8-10 minutes. Be careful not to let it boil.
- Once thickened, remove the saucepan from the heat. Strain the cream anglaise through a fine-mesh sieve into a clean bowl to remove any coagulated egg bits and ensure a smooth texture.
- Let the cream anglaise cool to room temperature. You can also place it in the refrigerator to chill if you prefer serving it cold.
- Serve the cream anglaise alongside your soufflés, drizzling it over the top or using it as a dipping sauce for an elegant finish.
Tips
- Temperature is crucial: Always use low heat and stir constantly to prevent scrambling the eggs.
- Invest in a good-quality vanilla bean for the most authentic flavor.
- Use a fine-mesh strainer to ensure a perfectly smooth sauce.
- If the mixture starts to look grainy, immediately remove from heat and whisk vigorously.
- Patience is key - don't rush the tempering process, which prevents egg scrambling.
- A wooden spoon or silicone spatula works best for stirring to avoid scraping your pan.
- Store leftover cream anglaise in an airtight container in the refrigerator for up to 3 days.
Nutrition Facts
Calories: 480kcal
Carbohydrates: 30g
Protein: 6g
Fat: 38g
Saturated Fat: 23g
Cholesterol: 330mg
