Crème Anglaise
By Caroline Cummins, from the Culinate Kitchen collection
| Total Time | 20 minutes |
Introduction
This warm, rich custard sauce adds a classic grace note to bread pudding, pies, and other doughy English desserts.
Ingredients
| 1 | cup whipping cream | |
| 2 | egg yolks | |
| ⅓ | cup sugar | |
| ~ | Dash of cinnamon | |
| ~ | Dash of nutmeg | |
| ~ | Dash of vanilla | |
| ~ | Dash of brandy |
Steps
- In a small bowl with a pouring spout, mix the yolks and sugar together. In a heavy saucepan, slowly heat the cream. When hot but not simmering, stir a bit of the cream back into the yolk-and-sugar mixture and blend until smooth. Pour the smooth yolk/sugar/cream mixture back into the saucepan and whisk it evenly into the cream. Cook the sauce for 10 minutes on low to medium heat. Once the sauce thickens, remove from heat and whisk in the flavorings. Serve warm.
This content is from the Culinate Kitchen collection.