Creme anglaise is ideal for drizzling over fresh fruit, pound cake, or other desserts since it is rich and creamy.
| Prep Time: | 10 mins |
| Cook Time: | 10 mins |
| Total Time: | 20 mins |
| Servings: | 2 |
| Yield: | 1 cup |
Ingredients
- 2 large egg yolks
- 1 cup heavy cream
- ⅓ cup white sugar
- 1 tablespoon brandy-based orange liqueur (such as Grand Marnier®)
- ¼ teaspoon vanilla extract
Instructions
- Whisk egg yolks, cream, sugar, brandy-based orange liqueur, and vanilla extract in a small saucepan until smooth.
- 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 a thermometer reaches 180 degrees F (82 degrees C), 8 to 10 minutes.
- Remove from heat, strain to remove any over-cooked particles of egg, and allow cool.
- For extra orange flavor, add some freshly grated orange zest to the cooled crème anglaise.
Reviews
I made this earlier in the day to go with the Grand Marnier® Souffles and it just put them over the top! And was so easy to make
easy and amazing….
Too sweet. Too rich using heavy cream. Custard flavor lost–all sugar and cream.
I absolutely love this creme anglaise!! All I need is a spoon!
Amazing taste and easy to make.
I used half&half, and 1/4 c sugar. Came out perfect! Just like my French mama used to make!
We made a Rasberry sauce by switching out the alcohol with Rasberry syrup and it was amazing! This is a really easy recipie to follow, just don’t rush the cooking part, medium heat, do not let it boil or simmer…! We did 1/2 the recipie for the two as the full recipie I think is enough for 5-6
Oh My!!!!!!!!! Oh My!!!!! So simple and Oh My!!!!!! Wow!
Vanilla bean instead of orange liquor
Yum
YUM, YUM and more YUM. The sauce was super easy to make and really delicious. Waiting until 180 degrees is crucial for the right thickness and full flavor. The orange and Grand Marnier flavor is wonderful and the small amount of vanilla doesn’t overpower it. We thought we might need extra of this but turns out the recipe is more than enough.
This was delicious and didn’t have any lumps! (I was a little worried since we weren’t tempering the eggs) Only thing is I wished the recipe had an estimate for the cook-time. If I hadn’t had a thermometer I would’ve been clueless as to when to stop cooking.
love this stuff!
Deliciousness!
I love your recipes because as much as I screw up recipes, I can’t seem to do it with yours. I added a pic of mine. I added orange and nutmeg at the end. The thermometer was reading 160f when I decided to strain it. I also used triple sec. I’m allergic to brandy type alcohols, beers, etc. You know, anything with gluten. Also, my heat was at 4 for the most part until it tried to boil and turned it down to 3 for the last minute. (I thought I over cooked it but I didn’t. )I didn’t see the color lines until the last minute . I have a gas range. Keep this in mind when you make it. Also, HOLY IT’S GOOD!
Absolutely delightful and incredibly easy to make. Will use it on a bread pudding. Yum!
I’d never made creme anglaise before and this couldn’t have been easier. I had all the ingredients on hand and whipped this up quickly. I used bourbon instead of the orange liqueur and it was perfect.
I didn’t put any orange but did add softened cream cheese, and reduced the sugar. It was delish with a pear bread pudding that I made.
great taste, easy to make
I made this to top bread pudding and it was delicious. By itself, it was a bit to “eggy” for my taste.
So, so good! Made twice for parties, and each time completely gone. The guests rave abut this sauce on cake.