Recipe by Chef John
"Rich and creamy creme Anglaise is perfect drizzled over fresh fruit, pound cake, or other desserts."
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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. :)
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!
I added the orange zest and used this sauce over Egg Nog Bread Pudding for a Christmas Brunch. Absolutely delicious.
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.
I just used vanilla extract and omitted the orange zest and liquor. Perfection 1st time around! Can't believe how easy this was and it was my first time making this! Oh the things I can make with this sauce, joy!
Out standing! I wanted to lick the bowl...perfect with the soufflé. Making it for my new years eve dinner....
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.
* 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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