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Chamomile Creme Anglaise


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  • 2 1/2 cups half-and-half
  • 8 chamomile tea bags
  • 8 large egg yolks
  • 1/3 cup sugar


Servings 2


Step 1

Bring half-and-half to simmer in heavy medium saucepan. Add tea bags; remove from heat. Cover; let steep 30 minutes. Strain mixture through strainer into bowl; discard tea bags. Return half-and-half to same saucepan; bring to simmer.

Whisk egg yolks and sugar in medium bowl to blend. Gradually whisk in hot half-and-half. Return mixture to same saucepan. Stir over medium-low heat until sauce thickens very slightly, about 15 minutes (do not boil; sauce will be thin but will thicken slightly when cold). Cover and chill overnight. (Can be made 2 days ahead. Keep refrigerated.) Serve cold.

This recipe yields about 2 cups.

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