Ive tried something like this before, and it just turned into something like scrambled eggs with vanilla and sugar! I don’t see how it could do anything but become scrambled eggs. How do you avoid that?

Hm. Too high heat and/or not whisking steadily might’ve caused the scrambling problem.

Ok. :) Thanks Caroline. Perhaps I’ll try it again sometime. First I’m going to make flan though! That’s easier - you just bake it!

The first time I made this, it “broke” - ie turned into “scrambled eggs with vanilla”
That time, I’d let it come to a boil so it was too hot.
The easiest way to make this super delicioius sauce is to heat your cream until it feels hot to the touch - not scalding, just hot (ie. stick your finger in it and if it feels like a hot bath it’s perfect). Take that and VERY SLOWLY pour some of it into the egg/sugar mixture while whisking quickly (having a set of helping hands is HUGE - you pour, helping hands whisk). Once that’s liquidy (not too much tho) you SLOWLY pour it in a small stream back into the cream, while whisking, that you’ve got heating on medium/low heat. KEEP WHISKING!! and don’t be tempted to turn up the heat - be patient and KEEP WHISKING and all of a sudden it firms up.
Then you add the flavorings and watch your friends/family swoon at its deliciousness!
I made this for the Persimmon Pudding and it was outstanding - I added a bit of southern comfort instead of brandy and it was SUPER.

That color is a bit off. And it looks a little to thick. Joy of baking has the correct recipe.

And you only want to be whisking whilst you are tempering the egg yolks/sugar mixture. Once you have it back over the water you don’t want to use a whisk because that will beat air pockets into it. Use the wooden spoon and keep stirring. The other reason why you want to use a wooden spoon is because when you can pull the spoon out and make a line with your finger without the anglaise running then you know it is done.

It is also better to use vanilla bean instead of extract because it has a tendency to give it an unappealing color. I also recommend forgoing the extra added spices because that also can give it an unappealing color. Traditional Creme Anglaise is a glorious and beautiful thing.

Recommended Alcohol additions:
Malibu

Grand Marnier

Bourbon (My favorite)

Chambord (But I only do that when I am using Anglaise to pour over strawberry shortcake.)

You can also throw a little bit of orange zest in there without doing too much damage to the color.