Crème Anglaise

Ingredients

  • ½ cup heavy cream
  • 3 tablespoons sugar
  • 1 cup half-and-half
  • 1 teaspoon cornstarch
  • 2 large egg yolks

In a 1 1/2-quart heavy saucepan bring half-and-half and heavy cream just to a boil. While cream mixture is heating, in a bowl whisk together yolks, sugar, and cornstarch until slightly thickened and pale, about 2 minutes. Add hot cream mixture in a stream, whisking, and transfer custard to pan. C...

View full recipe at Epicurious

Comments

Variations on Crème Anglaise

  • Crème Anglaise
    • 2/3 cup sugar
    • 2 teaspoons vanilla
    • 1 quart milk
    • 8 large egg yolks, lightly beaten
  • Crème Anglaise
    • 3 large egg yolks
    • 0.5 teaspoon(s) pure vanilla extract
    • 1.25 cup(s) milk
    • 0.25 cup(s) sugar
    • 2 teaspoon(s) cornstarch
  • Crème Anglaise
    • 1 1/2 cups milk
    • 3 large egg yolks
    • 2 teaspoons cornstarch
    • 3 tablespoons sugar
    • 1 1/2 teaspoons vanilla
  • Crème Anglaise
    • 2 cups milk
    • 6 large egg yolks
    • 1/2 vanilla bean, split
    • 6 Tbs. sugar
  • Crème Anglaise
    • 2/3 cup sugar
    • 1 vanilla bean
    • 6 large egg yolks
    • 2 cups half and half
  • Crème Anglaise
    • 1/2 cup whole milk
    • 3 large egg yolks
    • 1 2-inch piece vanilla bean
    • 3 tablespoons sugar
    • 1/2 cup whipping cream


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