How To Make Creme Anglaise

Crème anglaise is French for English cream. This thick, sweet sauce was beloved by the English and they used it on many desserts. The creamy sauce is made by whipping egg yolk, sugar, vanilla and hot milk. Adding the hot milk slightly cooks the egg, which creates a delicious pourable custard that makes the perfect topping to crepes, or almost any dessert. Crème anglaise is commonly used on cakes, pastries or over fruit. Some even enjoy the cream alone as a dessert with a small meringue in the center, called the floating island. The sauce also makes an extravagant addition to French toast, jazzing up any breakfast. In this video, Chef Mark provides an online cooking lesson for making decadent crème anglaise. For more great cooking demonstration videos, subscribe to the LearnToCookOnline YouTube channel.

Crème Anglaise Recipe

1 cup half and half
1/4 vanilla bean
4 large egg yolks
2-3 oz. granulated sugar

1. Bring liquid and vanilla bean just to a boil
2. Whisk egg yolks and sugar. Temper egg mixture with about 1/3 of the hot liquid, then return the entire mixture to the saucepan with the remaining liquid
3. Cook over medium heat so that it is thick enough to coat the back of a spoon
4. Do not go above 185oF. or it can break
5. As soon as mix just thickens remove from heat strain chill over ice bath
6. Sauce will last 3 days refrigerated

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