Crème Anglaise

I wasn’t sure what to do with the leftover heavy cream in the refrigerator and I didn’t want to waste it. So I figured I could make a sweet sauce out of it for a bread pudding or sticky buns. Crème anglaise, French for “English cream”, is a light pouring custard used as a dessert cream or sauce. It is a mix of sugar, egg yolks and hot milk, often flavored with vanilla.

Here are the ingredients needed for this recipe:

  • 1/2 cup heavy cream
  • 1 tsp. vanilla extract
  • 2 egg yolks
  • 2 Tbsp. + 2 tsp. sugar

Step 1: In a small saucepan, heat the cream and vanilla over medium-low heat until bubbles form around the edges. (Do not boil)

Step 2: While the cream is heating, in a small bowl, whisk together the egg yolks and sugar until smooth.

Step 3: While whisking the egg yolks, slowly pour 1/4 cup of the hot cream into the egg yolks.

Step 4: Gradually add the egg mixture into the remaining cream, whisking the cream constantly.

Step 5: Continue cooking and stirring until the sauce coats the back of a spoon.

Step 6: Strain sauce and serve either warm or cold over sweet bread or alone.

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