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Creme Anglaise Sauce

Creme Anglaise Sauce

Chef John

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

20 m servings 618 cals
Serving size has been adjusted!
Original recipe yields 2 servings

Nutrition

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

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

Print
  • Prep

  • Cook

  • Ready In

  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.

Footnotes

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

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Reviews

Read all reviews 14
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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.

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 jus...

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 furthe...

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.

Another winner. Thanks Chef!!

I made it as recommended with a substitution of homemade lavender extract in place of vanilla and liquor. The extract is made from 100 blossoms of edible lavender soaked in 100 proof vodka for s...

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 ...

Out standing! I wanted to lick the bowl...perfect with the soufflé. Making it for my new years eve dinner....

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