| Level: | Easy |
| Total: | 1 hr |
| Prep: | 45 min |
| Cook: | 15 min |
| Yield: | 2 1/2 cups |
Ingredients
- 4 egg yolks
- 3 tablespoons sugar
- 2 cups heavy cream
- 1 1/2 tablespoons sour cream
- 1 vanilla bean, split lengthwise
Instructions
- In a medium mixing bowl, using a whip, whisk together the egg yolks and sugar until they are very pale yellow and smooth.
- In a medium saucepan, bring to a boil the heavy cream, sour cream, and vanilla bean with its scrapings. Whisk about half into the egg yolk mixture until well combined, then pour back into the saucepan. Over medium heat, stirring constantly with a wooden spoon, cook until the mixture heavily coats the back of the spoon. Don’t scramble the eggs.
- Strain into a clean bowl and set the bowl over ice cubes and cold water until chilled, stirring occasionally. Refrigerate, covered, until needed.
- Note: To make coffee Creme Anglaise, substitute 1/4 cup crushed coffee beans (with or without caffeine) for the vanilla bean. Bring to a boil and let steep in the cream mixture, covered for about 10 minutes. When well flavored, whisk into the egg yolks. then continue with recipe
- To crush coffee beans, place in a plastic bag, close the bag, and heavily press a rolling pin over the beans. Do not grind the beans because this will darken the Creme Anglaise.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 251 |
| Total Fat | 24 g |
| Saturated Fat | 15 g |
| Carbohydrates | 7 g |
| Dietary Fiber | 0 g |
| Sugar | 7 g |
| Protein | 2 g |
| Cholesterol | 156 mg |
| Sodium | 27 mg |
Reviews
I made this and also turned the heat down when I added the eggs back into the pan. It turned out so delicious and I would definitely make again. I put it on top of Ree Drummond’s cinnamon baked french toast and they paired amazingly.
I should’ve read the reviews before making my first creme anglaise. I had the heat on medium and heeded the instructions to boil, but I think the heat was too high once egg mixture was added and, hence, the sauce isn’t that smooth, despite straining twice.
I don’t have time to make it again or let it sit an extra day. Boo-hoo.
I heeded the advice to keep the heat down lower than “medium” when I added the egg mixture and the results were fantastic. I also made it a day ahead which is always a plus! I served it over fresh berries from our farmer’s market; very refreshing!
This is a terrific recipe, but I had to do it twice to get the right results. Turn the heat down a bit more than you think is necessary after you’ve added the egg mixture back in. Also, try to make it the day before–this DEFINITELY gets better if it’s left to sit overnight. I placed it over fresh berries and it was a huge hit!