"Rich and creamy creme Anglaise is perfect drizzled over fresh fruit, pound cake, or other desserts." — Chef John
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large egg yolks
brandy-based orange liqueur (such as Grand Marnier®)
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.
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. :)
This isn't a review, it's a question.
Can you use fat-free half and half to make this sauce?
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!
One of my favorite ways to use this = drizzle over carrot cake. YUM. This is so versatile though, and works for just about anything. Except ribs. Gross.
love it just like i remember from my favorite breakfast place in canada.
* Percent Daily Values are based on a 2,000 calorie diet.
Creme Anglaise Sauce
Serving Size: 1/2 of a recipe
Servings Per Recipe: 2
Amount Per Serving
Calories from Fat: 436
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