Creme Anglaise I

Creme Anglaise I

51
sal 24

"Spice with ground cinnamon or cloves, if desired."
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Ingredients

20 m servings 109 cals
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Original recipe yields 12 servings

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Nutrition

  • Calories:
  • 109 kcal
  • 5%
  • Fat:
  • 8.8 g
  • 14%
  • Carbs:
  • 6.3g
  • 2%
  • Protein:
  • 1.3 g
  • 3%
  • Cholesterol:
  • 95 mg
  • 32%
  • Sodium:
  • 10 mg
  • < 1%

Based on a 2,000 calorie diet

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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

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  1. In a small, heavy saucepan, heat cream and vanilla until bubbles form at edges.
  2. While cream is heating, whisk together egg yolks and sugar until smooth. Slowly pour 1/2 cup of hot milk mixture into egg yolks, whisking constantly. Gradually add egg yolk mixture back to remaining milk mixture, whisking constantly. Continue to cook, stirring constantly, until the mixture coats the back of a spoon.

Reviews

51
  1. 61 Ratings

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Most helpful positive review

Quick, simple, easy version of Creme Anglaise - and a tasty one too. I made a double batch in barely more time than it took to seperate the eggs. If you want a pale creme, whip the yolks ver...

Most helpful critical review

I actually found this creme anglaise to be a bit too sweet and too "eggy" for my taste. (yes, I do realize that creme anglaise is a custard, which = eggs!!) I am a very seasoned cook and have ma...

Quick, simple, easy version of Creme Anglaise - and a tasty one too. I made a double batch in barely more time than it took to seperate the eggs. If you want a pale creme, whip the yolks ver...

Excellent recipe. My mother owned a french restaurant when I was a child and this recipe is as good as I remember. To the reviewers that had "lumpy, or gloppy" problems.... I believe that you "b...

Excellent recipe!!! I also added about 2 tsp almond extract, which was the perfect touch!!! I used this recipe to accompany a chewiest brownie recipe off this site and it turned out fabulous! I ...

This is an excellent recipe: tastes great and extremely easy and fast to whip up at the last minute. I added some bourbon at the end of cooking it - AppleJack or Calvados works well, too, to giv...

This is a great recipe, especially served on bread pudding.

Made as instructed (except used milk instead of cream). Tastes delicious, but is gloopy looking as others have mentioned. It certainly doesn't look pretty!.

I actually found this creme anglaise to be a bit too sweet and too "eggy" for my taste. (yes, I do realize that creme anglaise is a custard, which = eggs!!) I am a very seasoned cook and have ma...

Mmmm! Pour over pieces of pound cake and fresh fruit. I had this dessert at a local restaurant and the creme anglaise was very runny, too. Mine was just as good!

This was delicious. Very decedent, creamy and sweet. I paired it with some chocolate crepes that were chocolately, but not overly sweet, and bananas and fresh fruit so it was a great combinati...