CRÈME ANGLAISE

I recently made Pastry Cream for the first time and I didn't realize there was another variation that can be used as a lovely sauce over desserts or to dip desserts in.

Crème Anglaise is also notably the base for ice creams. So essentially it is a melted ice cream flavor, if you had to imagine how it tastes and its consistency. I poured it over my Tiramisu Espresso Brownies (coming soon!) and it was the perfect balance to the rich chocolate dessert.

INGREDIENTS

¾ cup Heavy Cream

¾ cup Whole Milk

1 tsp. Vanilla Bean Paste or Extract

4 Egg Yolks

⅓ cup Granulated Sugar

INSTRUCTIONS

1. In a medium saucepan or pot over medium heat, add the heavy cream, milk, and vanilla. Bring to a slight simmer.

2. While that is heating up, in a separate medium bowl, add the egg yolks and sugar. Whisk until well combined and lighter in color.

3. Once the milk mixture is simmering, as you continuously whisk, slowly stream it into the egg mixture to temper the eggs, until combined.

4. Then, add the mixture back to the pot, and bring back to medium heat. Stir continuously, until slightly thickened and the bubbles should disappear. It should coat the back of a spoon or spatula. Another indicator is it should be about 170-180 degrees F.

5. Strain the mixture into a bowl and set aside until ready to serve.

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In a medium saucepan or pot over medium heat, add the heavy cream and milk.

Add the vanilla bean seeds, mix, and bring to a slight simmer.

While that is heating up, in a separate medium bowl, add the egg yolks and sugar. Whisk until well combined and lighter in color.

Once the milk mixture is simmering, as you continuously whisk, slowly stream it into the egg mixture to temper the eggs, until combined.

Then, add the mixture back to the pot, and bring back to medium heat. Stir continuously, until slightly thickened and the foam should disappear. It should coat the back of a spoon or spatula.

Strain the mixture into a bowl and set aside until ready to serve.

This is another staple recipe that I think any home baker can benefit from learning. It really is something that levels up desserts and practices some more skilled techniques.

I would love to know what you pair with crème anglaise to make a more well rounded dessert!!

If you plan on saving this recipe for later via Pinterest, feel free to use this image!

Please tag me if you end up making this recipe, I would LOVE to see how it turns out!!