Imagine a luxurious, velvety sauce so divine it can elevate any dessert from ordinary to extraordinary. Crème Anglaise is the hidden gem of French cuisine that professional pastry chefs have been keeping secret - until now! This classic vanilla sauce is not just a recipe; it's a culinary magic trick that will make you look like a gourmet master in your own kitchen, with minimal effort and maximum flavor.
Prep Time: 10 mins
Cook Time: 10 mins
Total Time: 20 mins
Cuisine: French
Serves: 4 servings
Ingredients
- 2 cups heavy cream
- 1/2 cup sugar
- 5 large egg yolks
- 1 tsp vanilla extract
- Pinch of salt
Instructions
- Prepare your ingredients by separating egg yolks into a medium mixing bowl. Whisk the egg yolks until smooth and pale yellow in color.
- In a medium saucepan, combine heavy cream, sugar, and pinch of salt. Heat the mixture over medium heat, stirring continuously until sugar dissolves and mixture is just about to simmer. Do not allow it to boil.
- Slowly temper the egg yolks by gradually pouring about 1/4 cup of the hot cream mixture into the yolks while whisking constantly. This prevents the eggs from scrambling.
- Pour the tempered egg mixture back into the saucepan with remaining cream, stirring constantly with a wooden spoon or silicone spatula.
- Cook the mixture over low heat, stirring continuously, until the sauce thickens enough to coat the back of a spoon. This typically takes 5-7 minutes.
- Remove from heat and immediately strain the sauce through a fine-mesh sieve to remove any potential egg bits and ensure smoothness.
- Stir in vanilla extract and let the sauce cool to room temperature, stirring occasionally to prevent skin formation.
- Cover and refrigerate until ready to serve. The sauce will continue to thicken as it chills.
Tips
- Temperature is crucial: Always use low heat and stir constantly to prevent egg yolks from scrambling.
- Use fresh, high-quality ingredients, especially pure vanilla extract, for the best flavor.
- When tempering eggs, pour the hot cream very slowly while whisking vigorously to prevent curdling.
- A wooden spoon or silicone spatula works best for stirring to evenly distribute heat.
- The sauce is ready when it coats the back of a spoon and you can draw a clear line with your finger.
- Always strain the sauce to ensure a smooth, silky texture free from any egg bits.
- If the sauce seems too thin, it will thicken as it cools, so don't overcook.
- Store in an airtight container in the refrigerator and consume within 3-4 days.
Nutrition Facts
Calories: 586kcal
Carbohydrates: 30g
Protein: 6g
Fat: 52g
Saturated Fat: 31g
Cholesterol: 533mg
