créme angalise

créme angalise

Culinary school just keeps getting better and better.  Today we experimented with several different kinds of sauces and fortunately, we got to make a crème anglaise, which is a sweet sauce.  If you ever want to amp up your french toast, brownies, cakes, or fruit, this will make the perfect topping!

This recipe is amazing because it’s not only deliciously sweet, it’s also simple to make and only requires a few ingredients.  If you are wondering what créme anglaise taste like, it tastes like warm, melted vanilla ice cream… but even better.  Créme anglaise is French for “English cream.”

For this recipe you will need:

3 egg yolks
1 cup granulated sugar
1 tsp vanilla extract
1 cup heavy cream

In a medium bowl, whisk together the egg yolks and 1/2 cup of the sugar.  Once the mixture has turned a pale yellow color, add the vanilla extract and combine.  In a medium saucepan, heat cream and remaining 1/2 cup of sugar and bring the mixture to a light simmer.

Temper 1/3 cup of the hot cream mixture to the egg yolk mixture.  Pour the mixture back into the saucepan and with a wooden spoon, gently stir until it reaches a simmer.  The reason you want to stir with a wooden spoon instead of a whisk is because a whisk creates air bubbles.  Immediately pull the sauce off of the heat once a simmer is reached.  Strain through a small mesh strainer to catch any lumps or clumps.  You may serve the crème anglaise warm or refrigerate until chilled.

Bon Appetit!

 

 

 

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