Imagine a silky, velvety sauce so divine it can transform any ordinary dessert into a gourmet masterpiece. Crème Anglaise, the classic French custard sauce, is the culinary magic wand that professional chefs have been using to elevate desserts for centuries. With just a few simple ingredients and some careful technique, you can create this restaurant-quality sauce that will make your guests wonder if you've secretly trained in a Parisian kitchen.
Prep Time: 10 mins
Cook Time: 15 mins
Total Time: 25 mins
Cuisine: French
Serves: 2 cups
Ingredients
- 2 cups heavy cream
- 1 vanilla bean
- 5 large egg yolks
- 1/2 cup granulated sugar
Instructions
- Split the vanilla bean lengthwise using a sharp knife, and scrape out the seeds from inside the pod.
- In a medium saucepan, combine heavy cream and scraped vanilla bean seeds, including the pod. Heat the mixture over medium heat until it just begins to simmer, stirring occasionally to prevent scorching.
- While the cream is heating, whisk egg yolks and granulated sugar together in a separate large mixing bowl until the mixture becomes pale and slightly thickened.
- Remove the vanilla bean pod from the hot cream. Slowly pour about one-third of the hot cream into the egg yolk mixture, whisking constantly to temper the eggs and prevent curdling.
- Gradually pour the tempered egg mixture back into the remaining hot cream in the saucepan, stirring continuously with a wooden spoon or silicone spatula.
- Cook the mixture over low heat, stirring constantly, until the sauce thickens enough to coat the back of a spoon. This typically takes 3-5 minutes.
- To test doneness, run your finger across the back of the spoon - if the line remains clear and the sauce doesn't run, it's ready.
- Immediately remove from heat and strain the sauce through a fine-mesh sieve to ensure a smooth texture, removing any potential scrambled egg bits.
- Transfer the strained Crème Anglaise to a clean bowl and cover the surface directly with plastic wrap to prevent a skin from forming.
- Chill the sauce in the refrigerator for at least 2 hours before serving. The sauce will continue to thicken as it cools.
Tips
- Temperature is crucial: Use a digital thermometer if possible to ensure your custard reaches the perfect consistency without curdling.
- Tempering is key: Always add hot cream to egg yolks gradually while whisking constantly to prevent scrambling.
- Use fresh, high-quality ingredients: The simplicity of this sauce means each ingredient matters, so opt for fresh eggs and real vanilla bean.
- Strain without fail: This step ensures a smooth, silky texture free from any egg bits.
- Chill thoroughly: Allow the sauce to cool completely to achieve the ideal thickness and flavor melding.Pro tip: Crème Anglaise is incredibly versatile - use it as a sauce for cakes, puddings, or even as a base for homemade ice cream!
Nutrition Facts
Calories: 250kcal
Carbohydrates: 12g
Protein: 3g
Fat: 22g
Saturated Fat: 13g
Cholesterol: 180mg
