Creme Anglaise II Recipe - Allrecipes.com
Creme Anglaise II Recipe
  • READY IN 25 mins

Creme Anglaise II

Recipe by  

"This creme anglaise is delicious especially when you use the vanilla bean to flavor. You can also use flavored liqueur to change the taste."

Back
Next
+ Recipe Box + Shopping List + Menu Print

Ingredients Edit and Save

Original recipe makes 1.5 cups Change Servings
ADVERTISEMENT
  • PREP

    5 mins
  • COOK

    20 mins
  • READY IN

    25 mins

Directions

  1. In a saucepan over medium heat, combine half-and-half, 1/4 cup sugar and vanilla bean.
  2. In a bowl, whisk together egg yolks and remaining 1/4 cup sugar until smooth.
  3. When cream mixture comes just to a boil, remove from heat and remove vanilla bean. Whisk a small amount of hot cream into the egg yolk mixture, then pour egg yolk mixture into remaining hot cream and whisk until smooth. Return to medium heat and cook, stirring, until mixture coats the back of a metal spoon. Remove from heat and stir in butter. Serve warm or cold.
Kitchen-Friendly View
ADVERTISEMENT

Reviews More Reviews

Most Helpful Positive Review
Oct 08, 2003

This anglaise was wonderful over mixed berries. As another reviewer put to aptly, it thickened up beautifully and velvety smooth. This is the perfect touch to a decadent dessert or a very simple one. We prefer ours a little less sweet, so I will reduce sugar to 1/4 to 1/3 cup next time.Thanks Meshel!

 
Most Helpful Critical Review
Apr 22, 2012

Nice directions and straightforward to prepare. Thickened nicely. Thought it tasted too "eggy" although I had no curdling or evidence of solids in my sauce. Compared ingredients to other versions (including Julia Child) and the cream in the other versions was twice the amount in this one. Think I will double the cream next time to cut back on the egg flavor.

 
Oct 08, 2003

Very good over fresh strawberries. I didn't have the vanilla bean, so I added a splash of vanilla extract to the egg yolks. Really good flavor and my butter was salted, but didn't seem to make a difference. Yes it's sweet but a little goes a long way. Thanks for this yummy treat Meshel.

 
Oct 08, 2003

This recipe is a bit sweet. If you have a rich dessert I would suggest that you lower the sugar amount to 1/3 cup. Other than that suggestion, this Anglaise is good enough to eat all by itself. It thickened up nicely and is velvety smooth.

 
Sep 11, 2007

Good, but a bit too sweet. I wish I read the previous reviews and cut down on the sugar. Rather than buying half and half I decided to use up the little bit heavy whipping cream I had left over and mixed in some lowfat milk at the very end to thin it out.

 
Sep 04, 2007

I made this to put on top of bread pudding. I'd never made a vanilla sauce before, but it looked easy enough. I halved the recipe and instead of cream, I used whole (homo) milk and vanilla extract. Other reviewers said to not let it cook too long, so I watched it carefully and I also strained it before serving. It came out perfectly, even using the lower fat milk. It was delicious warm, and wonderful cold the next day. Yummy!

 
Aug 31, 2008

i used 2 tsp vanilla in place of the bean. same amount of sugar as i have a sweet tooth so it didn't seem like a lot. keep stirring when you pour the egg mixture into the cream mixture. stir continuously while heating. remove from heat as soon as it starts thickening. also, strain it before serving to get rid of the few lumps and to get a perfect consistency. it was the perfect accompaniment for a bread pudding i made from here.

 
Oct 19, 2006

This is a lovely custard sauce. Very decadent. Mine came out too yellow - I should've known sooner that I was suppose to whip the egg yolks and sugar until almost white. My first time using vanilla bean, so there were some black specks floating - I later learnt that that was normal. Also, the heat was probably a bit too high coz the custard turned into little globs. I solved this by using a handheld blender after taking the saucepan off the stove. This made the custard sauce velvety smooth! Had this with bread pudding. Was really good!

 

Rate This Recipe

Glad you liked it! Your friends will, too:
ADVERTISEMENT

Nutrition

  • Calories
  • 98 kcal
  • 5%
  • Carbohydrates
  • 10.6 g
  • 3%
  • Cholesterol
  • 81 mg
  • 27%
  • Fat
  • 5.7 g
  • 9%
  • Fiber
  • 0 g
  • 0%
  • Protein
  • 1.5 g
  • 3%
  • Sodium
  • 11 mg
  • < 1%

* Percent Daily Values are based on a 2,000 calorie diet.

See More
 
ADVERTISEMENT
Go Pro!

In Season

Dinner in the Fast Lane
Dinner in the Fast Lane

Get quick & easy recipes for your busiest days.

Football Food for the Win
Football Food for the Win

All the game-day eats you need to crush the tailgate competition.

Subscribe Today! Only $7.99
Subscribe Today! Only $7.99

Delicious recipes, party ideas, and helpful cooking tips! Get a year of Allrecipes magazine for just $7.99!

Related Videos

Snow Ice Cream II

Mother Nature helps make this frozen old-timey treat.

Cream Cheese Squares

Flaky crescent dough layered with sweet cream cheese filling.

Orange Crème Anglaise

Make a simple custard sauce with cream, egg yolks, and Grand Marnier.

Recently Viewed Recipes

 
ADVERTISEMENT
Argentina  |  Australia & New Zealand  |  Brazil  |  Canada  |  China  |  France  |  Germany  |  India  |  Italy  |  Japan  |  Korea  |  Mexico

Netherlands  |  Poland  |  Quebec  |  Russia  |  SE Asia  |  United Kingdom & Ireland  |  United States