Vanilla Sauce (Creme Anglaise)
Crème Anglaise is a traditional French Vanilla Sauce that is sweet and creamy and the perfect topping for bread pudding, cake, or fruit.
Equipment
Ingredients
- ½ cup whole milk or 2%
- ½ cup heavy whipping cream double cream in the UK
- 3 tablespoons granulated sugar
- 3 large egg yolks
- 1 teaspoon pure vanilla extract
Instructions
- In a small saucepan over medium heat, combine the heavy cream with milk and sugar and whisk until it starts simmering and small bubbles appear.
- In a small bowl, whisk the egg yolks and add ¼ cup of the hot cream mixture. Whisk quickly, then add another ¼ cup of hot cream mixture to the yolks and whisk again. This is called tempering the eggs.
- Add the tempered egg yolk mixture to the saucepan with the cream and sugar, whisk and cook for 3-4 minutes (do not boil) or until the mixture thickens and coats the back of a spoon.
- Remove the sauce from the heat, and mix in the vanilla extract. Serve warm with bread pudding or store in the fridge to enjoy cold.
Nutrition
Calories: 134kcal | Carbohydrates: 8g | Protein: 3g | Fat: 10g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 122mg | Sodium: 18mg | Potassium: 60mg | Sugar: 8g | Vitamin A: 454IU | Vitamin C: 1mg | Calcium: 50mg | Iron: 1mg
Find it online: https://littlesunnykitchen.com/vanilla-sauce-creme-anglaise/