Crème Anglaise

Crème Anglaise

Save this recipe

1 person made this

About this recipe: This is a thin homemade custard that you pour rather than spoon. Perfect for drizzling over desserts rather than using in a trifle. For added flavour, add some freshly grated orange zest to the cooled custard.

Chef John

Serves: 2 

  • 2 large egg yolks
  • 235ml double cream
  • 65g granulated sugar
  • 1 tablespoon brandy-based orange liqueur (such as Grand Marnier®)
  • 1/4 teaspoon vanilla extract

Prep:10min  ›  Cook:10min  ›  Ready in:20min 

  1. Whisk egg yolks, cream, sugar, liqueur and vanilla extract in a small saucepan until smooth.
  2. Place saucepan over medium-low heat and cook, stirring constantly with a rubber spatula scraping the bottom, until the mixture is hot and thickens slightly and the temperature reaches 82 degrees C, about 8 to 10 minutes.
  3. Remove from heat, strain and allow to cool.

See it on my blog

Food Wishes

Recently viewed

Reviews (0)

Write a review

Click on stars to rate