Creme Anglaise Sauce Recipe - Allrecipes.com
Creme Anglaise Sauce Recipe
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Orange Crème Anglaise
Make a simple custard sauce with cream, egg yolks, and Grand Marnier. See more
  • READY IN 20 mins

Creme Anglaise Sauce

Recipe by  

"Rich and creamy creme Anglaise is perfect drizzled over fresh fruit, pound cake, or other desserts."

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  • PREP

    10 mins
  • COOK

    10 mins
  • READY IN

    20 mins

Directions

  1. Whisk egg yolks, cream, sugar, brandy-based orange liqueur, and vanilla extract in a small saucepan until smooth.
  2. Place saucepan over medium-low heat and cook, stirring constantly with a rubber spatula scraping the bottom, until the mixture is hot and thickens slightly, and a thermometer reaches 180 degrees F (82 degrees C), 8 to 10 minutes.
  3. Remove from heat, strain to remove any over-cooked particles of egg, and allow cool.
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Footnotes

  • Cook's Note:
  • For added orange flavor, add some freshly grated orange zest to the cooled creme Anglaise.
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Reviews More Reviews

Mar 17, 2013

This is an excellent sauce. If you add the zest and extra brandy make sure to let the sauce rest overnight to develop the flavour.

 
Oct 13, 2013

Delicious! I made it while the souffles were baking and I guess - based on belatedly reading the comments below - it'd make more sense to make it the day before and let the flavor develop further overnight. In any case, it was absolutely delicious. Oh, and I didn't have heavy cream, so used half & half - still came out perfectly, if a little more liquid-y. :)

 

10 Ratings

Jan 03, 2014

I added the orange zest and used this sauce over Egg Nog Bread Pudding for a Christmas Brunch. Absolutely delicious.

 
Aug 26, 2013

I thought I should really write a review for this recipe (my first one!) since I make it at least a couple of times a week. With apple crisp, peach cobbler, bread pudding, stewed rhubarb or just a spoon - it's delicious. Sometimes I add less sugar if it's going on something sweet. We have chickens so in the summer when we're being buried under a landslide of eggs, I will double the number of yolks - still perfect. Thank you so much for giving the temperature, no more deciding if it is thick enough coating on the back of a spoon or straining my custard because of lumps. Sometimes I add the brandy and zest and sometimes not - always delicious. Thank you, thank you, thank you!

 
Jul 02, 2014

I did not add the orange liqueur or zest. Used vanilla sugar and vanilla extract. The method was so easy and the recipe is right on. Stirred for 10 minutes, strained, cooled and it was TO DIE FOR.

 
Feb 28, 2014

I am going to make schaum tortes for my sons' birthday. This sauce will be great drizzled over the berries and ice cream ( and gives me a use for the egg yolks)

 
Jan 03, 2014

best thing I ever put in my mouth, bar none. It really made the souffle more sweet and dessert like.

 
Nov 19, 2013

This isn't a review, it's a question. Can you use fat-free half and half to make this sauce?

 

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Nutrition

  • Calories
  • 618 kcal
  • 31%
  • Carbohydrates
  • 40.4 g
  • 13%
  • Cholesterol
  • 368 mg
  • 123%
  • Fat
  • 48.5 g
  • 75%
  • Fiber
  • 0 g
  • 0%
  • Protein
  • 5.1 g
  • 10%
  • Sodium
  • 54 mg
  • 2%

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

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About the Cook

 
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