Velvety Creme Anglaise
Elevate your culinary skills with this exquisite velvety creme anglaise. A classic French dessert sauce that is delicately flavored with vanilla and enriched with egg yolks, creating a luscious and creamy texture. Perfect for drizzling over cakes, fruits, or enjoying on its own.
Ingredients
For the Creme Anglaise | |
|---|---|
| ½ | vanilla bean, split |
| 6 | tablespoons sugar |
| 2 | cups milk |
| 6 | egg yolks |
| 1 | pinch salt |
Instructions
For the Creme Anglaise | |
|---|---|
| 1. | Begin by scraping the vanilla bean seeds into the milk in a heavy saucepan. |
| 2. | Add the vanilla bean pod and the sugar, and gently heat the mixture until the milk is warm but not simmering. |
| 3. | In the meantime, prepare an ice bath by placing a bowl partially filled with ice, with another bowl nested inside. |
| 4. | Lightly whisk the egg yolks in a separate bowl, then gradually pour in some of the warmed milk while whisking constantly. |
| 5. | Return the mixture back to the saucepan. |
| 6. | Cook over low to moderate heat, stirring constantly with a heatproof spatula. Ensure to scrape the bottom at all times, until the custard thickens enough to coat the spatula. |
| 7. | Immediately strain the cooked custard through a fine sieve into the bowl set in the ice bath. |
| 8. | Stir the creme anglaise with a clean spatula to facilitate cooling. |
| 9. | Cover and refrigerate until ready to serve. |
| 10. | This decadent Crème Anglaise can be refrigerated for up to three days. |
Nutrients
The following values are based on a single serving of this recipe.
| Calories | 225.1 kcal |
| Protein | 7.6 g |
| Fat | 10.6 g |
| Carbohydrates | 25.4 g |
| Fiber | 0 g |
| Sugar | 19 g |
Published on Aug 02, 2024 by Luminița