Crème Anglaise
Like any child, I had a serious sweet tooth. By the time, I was a teenager, I still had one but the cute boys at school were what motivated me to stay away from desserts… I wanted to keep my figure. When I finally got to my 20s’, my craving for sweets diminished considerably. Since then, it comes and goes. The odd time my husband and I have dessert, we want something very good…
Not all desserts are equal. Depending on which one you choose, some have Icing, others have Streusel, Sauce, syrup, or just as is. When it comes to sauces, there’s one that I just love because it’s quite versatile. It can be used in so many different ways. It’s the famous Crème Anglaise or if you prefer English Cream!
This sauce is incredibly amazing! It can be poured over Chocolate Cake, Blueberry Cake, Bread Pudding, Soufflés, or simply on Fresh Berries. When it comes to flavors, there’s a variety you can make including orange, hazelnut, coffee, chocolate, raspberry liqueur, and many more.
This custard cream can be used as a base for French Vanilla Ice Cream. Add some gelatin along with whipped cream and you have a lovely Bavarian Cream dessert to serve. I also like my Pot de Crème which is Crème Anglaise in small ramekins, cooked in a hot water bath until firm.
When I make my English Trifle, Napoleons, Îles Flottante, or Fruit Tarts, I use this Crème Anglaise as well. Another use for this spectacular custard is making Buttercream with it… yummy! It also makes a great pastry cream when cornstarch is added to it. As I mentioned, this is a delicious and versatile recipe to have.
To make this recipe foolproof with great results, there are a few important points to observe. It’s a good idea to warm up the half-and-half 15 minutes prior to whisking the egg yolks with sugar so they don’t sit there and “dry out”. I have to stress warming up the half-and-half not boiling it; when steam rises, it’s ready.
Another important step is when tempering the eggs. Go slowly, take your time, and don’t rush anything otherwise you’ll end up with scrambled eggs. While pouring a tiny amount of the warm half-and-half, whisk constantly and slowly bring the egg temperature up without shocking them. It’s a slow process but not as bad as this next step…
Now that your eggs are tempered, you’re ready to bring the sauce temperature to between 175ºF to 178ºF without boiling or simmering… That’s right! It can easily take 30 minutes to achieve and this is whisking continuously. To make this laborious step go faster without compromising the sauce, what I like to do is to set my heat to medium, whisk for 45 to 60 seconds then lower the heat to medium-low for 2 to 3 minutes before bringing up the heat back to medium again. By doing this back and forth, I reduce the process by half, ending up with a beautiful custard cream that didn’t separate. Did I mention that you have to whisk non-stop to achieve this splendid Crème Anglaise?
Using a thermometer is the safest way to know when your custard is ready. Besides not feeling your arm anymore, another indicator is to dip a spoon in. It should coat the back of it and when you run a finger through it, the sauce should stay separated.
This Crème Anglaise is so incredible! Yes, I realize that there is some serious involvement here to accomplish the perfect custard but when you’re done, all that intense labor is rewarded by this delicious, creamy perfection that will enhance your desserts… it’s so worth it!
Bon Appétit!
Check out these other scrumptious dessert recipes…
– Tiramisu
– Lemon Meringue Pie
– Chocolate Lava Cake with Caramel
– Chocolate Éclairs
– Apple Cheese Pie
– Limoncello Crème Brûlée
and for even more dessert recipes, click on this link… Recipe Category • Dessert
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Crème Anglaise
Hover to scale
Ingredients
- 1 1/2 cups half-and-half
- 4 large free-run egg yolks
- 1/4 cup granulated sugar Footnote
- 1 tsp. pure vanilla extract
Directions
- In a small saucepan over medium-low, warm up the half-and-half making sure it doesn’t boil at all. To know when it’s warm enough, steam will rise.
- In a medium saucepan, add yolks, sugar and vanilla; whisk for a couple of minutes or until the mixture turns a pale yellow.
- Set the heat to low and temper the egg mixture by slowly adding the warm cream, whisking constantly. As the egg temperature warms up, start adding a little bit more until the half-and-half is all in.
- Turn the heat to medium, and whisk constantly then reduce the heat to medium-low, continuing to whisk. Go back and forth until the sauce temperature reaches between 175ºF to 178ºF, making sure the mixture doesn’t boil. When dipping in a spoon, the sauce should coat the back of it and when you run a finger through it, the mixture should stay separated.
- Remove from the heat and pour the sauce through a fine sieve sitting over a measuring cup or a bowl; discard any little bits of cooked eggs.
- If not using it right away, place a piece of wax paper on top, making sure it touches the surface to prevent a skin from forming. Let it cool for 30 minutes before transferring to the fridge until needed.
Notes
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I loved this recipe! It was very rich and sweet. I will be sure to make this again. It was pretty easy to make, even though I accidentally made a small mistake. The tips were great.
Bon appétit!
Hi Luke! I’m so happy you enjoyed the recipe. It goes so well with a nice Blueberry Cake which is coming on July 20th, 2021. Thank you for your kind comments and have a great weekend ☺