Imagine a luxuriously smooth, velvety custard that transforms ordinary desserts into extraordinary culinary experiences. Crème Anglaise, the classic French sauce that chefs and food lovers worship, is about to become your secret weapon in the kitchen. This deceptively simple yet incredibly elegant sauce is not just a recipe—it's a gateway to elevating every sweet treat you'll ever create, from simple cakes to complex pastries.
Prep Time: 10 mins
Cook Time: 15 mins
Total Time: 25 mins
Cuisine: French
Serves: 4 servings
Ingredients
- 2 cups heavy cream
- 1/2 cup sugar
- 5 large egg yolks
- 1 teaspoon vanilla extract
Instructions
- Gather all ingredients and equipment: a medium saucepan, whisk, fine-mesh strainer, and a medium mixing bowl.
- Separate the egg yolks from the egg whites, placing the yolks in a medium mixing bowl. Ensure no egg white remains with the yolks.
- Add sugar to the egg yolks and whisk vigorously until the mixture becomes pale yellow and slightly thick, creating a smooth custard base.
- Pour the heavy cream into a medium saucepan and heat over medium-low heat. Warm the cream until it just begins to steam, but do not allow it to boil.
- Slowly pour about 1/4 of the hot cream into the egg yolk mixture, whisking constantly to temper the eggs and prevent curdling.
- Gradually add the tempered egg mixture back into the remaining hot cream in the saucepan, stirring continuously with a wooden spoon or silicone spatula.
- Cook the mixture over low heat, stirring constantly, until the custard thickens enough to coat the back of a spoon (approximately 175-180°F).
- Remove from heat and immediately stir in the vanilla extract.
- Strain the custard through a fine-mesh strainer into a clean bowl to remove any potential scrambled egg bits, ensuring a smooth texture.
- Cover the surface of the custard directly with plastic wrap to prevent a skin from forming, and refrigerate until chilled.
- Serve cold as a sauce for desserts, or use as a base for other French dessert preparations.
Tips
- Temperature is crucial: Use a kitchen thermometer to ensure you reach the perfect custard consistency without curdling (175-180°F).
- Tempering is an art: Pour hot cream slowly into egg yolks while whisking constantly to prevent scrambling.
- Strain without fail: Always use a fine-mesh strainer to achieve that silky-smooth texture.
- Prevent skin formation: Always cover the custard's surface directly with plastic wrap when cooling.
- Storage matters: Crème Anglaise can be refrigerated for 3-4 days, making it a great make-ahead sauce.
- Versatility is key: Use as a sauce, base for ice cream, or incorporate into other dessert recipes.
- Quality ingredients make a difference: Use fresh, high-quality eggs and cream for the best flavor.
Nutrition Facts
Calories: 430kcal
Carbohydrates: 20g
Protein: 5g
Fat: 38g
Saturated Fat: 23g
Cholesterol: 285mg
