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Crème Anglaise

in Diana's Recipe Book

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Servings: Makes 2 1/2 cups
What is Crème Anglaise?

Definition: [krehm ahn-GLEHZ; krehm ahn-GLAYZ] The French term for a rich custard sauce that can be served hot or cold over cake, fruit or other dessert.

Source: From The New Food Lover's Companion, Second Edition, by Sharon Tyler Herbst

1 cup milk
1 cup heavy cream
5 large egg yolks
1/2 cup granulated sugar
1 tsp. vanilla extract

In small saucepan bring milk and cream to a boil. Remove from heat and let stand, covered, for 15 minutes. In medium mixing bowl beat yolks with sugar until pale and thick, 3 to 4 minutes. Strain cream mixture. Slowly pour cream mixture into egg mixture, stirring constantly, until blended. Return to saucepan and cook over medium-low heat, stirring constantly with a wooden spoon, just until thickened. Do not boil or sauce may curdle. Add vanilla. Pour into a small container; cover and chill.

If disaster should strike and the custard curdles, remove from stove and whirl in a blender. As hot liquids tend to splash, be careful the hot custard does not splash out of the blender while blending.

Makes 2 1/2 cups.

Date: October 15, 2006


Reviewer: Judy
Love it! I made it last night to go with my Chiffon cake and it went over so well that there weren't any leftovers.


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