CREME ANGLAISE
Make and share this Creme Anglaise recipe from Food.com.
Provided by SusieQusie
Categories Sauces
Time 25m
Yield 2 1/2 cups, 4-6 serving(s)
Number Of Ingredients 5
Steps:
- Scrape the vanilla bean seeds into the milk in a heavy saucepan.
- Add the vanilla bean pod and the sugar and heat until the milk is warm but not simmering.
- Meanwhile, prepare an ice bath--a bowl partially filled with ice, with another bowl nested inside it.
- Lightly whisk together the egg yolks in a separate bowl, then gradually add some of the warmed milk, whisking constantly.
- Pour the mixture back into the saucepan.
- Cook over low to moderate heat, stirring constantly with a heatproof spatula, always scraping the bottom, until the custard thickens enough to coat the spatula.
- Immediately strain the cooked custard through a fine sieve into the bowl set in the ice.
- Stir the creme anglaise with a clean spatula to cool it down.
- Cover and refrigerate until ready to serve.
- Crème anglaise will keep in the refrigerator for up to three days.
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Maqbool ali Channa
[email protected]I would not recommend this recipe to anyone.
Heer Hoor
[email protected]This recipe was a waste of time and ingredients.
Obito toby
[email protected]I'm not sure what I did wrong, but my crème anglaise turned out curdled.
Patty Joe
[email protected]This crème anglaise was a bit runny, but it still tasted good.
Mehbob Jutt
[email protected]I had some trouble getting the crème anglaise to thicken, but it eventually came together.
Mr Majnu
[email protected]This crème anglaise was a bit too sweet for my taste, but it was still very good.
Arianna Carty
[email protected]I love this crème anglaise! It's so versatile and can be used in so many different desserts.
Jitendra Jha
[email protected]This is a great recipe for a classic crème anglaise. It's easy to make and always turns out perfect.
Emily Bier
[email protected]I was so happy with how this crème anglaise turned out. It was smooth and silky, and the flavor was spot-on.
Ansh Singh
[email protected]This sauce is amazing! I used it to top my bread pudding and it was the perfect finishing touch.
Md Kajll
[email protected]I've made crème anglaise many times before, but this recipe was by far the easiest and most successful.
Imtyaz Khan
[email protected]This crème anglaise was a delight! It had a rich, creamy texture and a perfectly balanced sweetness. It was the perfect accompaniment to my fresh berries and pound cake.