Homemade Crème Anglaise
Our homemade crème anglaise is a smooth, velvety sauce that can be served warm or cold with cakes, pies, puddings and fresh fruit! An ideal recipe for cooks who enjoy a good lick of the bowl, this custard sauce is a great way to dress up dessert.
Even though the name sounds fancy, it only takes 10 minutes to prepare. The rest of the time is used to let the sauce cool just a bit prior to serving. When you’re ready to rock and roll, place a nice little drizzle on top of bread pudding or in lieu of whipped cream on any of your favorite desserts.
Homemade Crème Anglaise Recipe
- 1 cup heavy cream
- 1/2 cup milk
- pinch of salt
- 1/2 tsp vanilla paste
- 3 egg yolks
- 3 Tbsp sugar
- In a small saucepan, bring cream and milk to a simmer. Take off heat then stir in a pinch of salt and vanilla paste. Keep warm.
- Whisk yolks with sugar until smooth. Slowly add hot cream mixture to the yolks, whisking continuously. When completely smooth, add back to the saucepan then place over low heat. Stir using a wooden spoon until mixture begins to thicken. The sauce is done when it leaves a path on the back of the spoon when you draw your finger through it. Do not let the sauce boil or you will have scrambled yolks!
- Strain sauce into a bowl and cool. Cover and refrigerate at least 30 minutes.