Crème Anglaise

    Crème Anglaise

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    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.

    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

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