Creme Anglaise recipe - Canadian Living

By Grandmax4

Ingredients

• 1 cup whipping cream, or 18% cream
• 1 cup milk
• 1/4 cup granulated sugar
• 6 egg yolks
• 1 tsp vanilla

Details

Servings 2
Adapted from canadianliving.com

Preparation

Step 1

In saucepan, heat together cream, milk and half of the sugar over medium heat until steaming and bubbles form around edge.

Meanwhile, in bowl, whisk egg yolks with remaining sugar. Whisk in about half of the hot cream mixture in thin stream; stir back into pan. Cook over low heat, stirring constantly, until thick enough to coat back of spoon, about 5 minutes.

Strain into clean bowl; stir in vanilla. Place plastic wrap directly on surface; let cool. Refrigerate until cold, at least 1 hour. (Make-ahead: Refrigerate for up to 3 days.)

Additional information : Variations

Eggnog Crème Anglaise: Omit vanilla. Stir 2 tbsp (25 mL) dark rum and 1/4 tsp (1 mL) grated nutmeg into finished sauce.

Orange Whisky Crème Anglaise: Omit vanilla. Add 1 tsp (5 mL) grated orange rind to cream mixture before heating. Stir 2 tbsp (25 mL) whisky into finished sauce.

Rum-Spiked Crème Anglaise: Stir

2 tbsp (25 mL) to 1/4 cup (50 mL) rum into finished sauce.

Vanilla Bean Crème Anglaise: Omit vanilla. Slit 1 vanilla bean; with side of knife, scrape out seeds. Add seeds and bean halves to cream mixture before heating. When straining, be sure to retain the vanilla bean seeds in the sauce. Remove bean halves before serving; pat dry and use to flavour a canister of granulated sugar.