Vanilla Sauce (Creme Anglaise)
6 standard portions
Source field check Β· Original source retained
Dietary & allergen details
Based on listed recipe ingredients. No certification is implied.
- Celery: not fully checked
- Gluten-containing cereals: not fully checked
- Wheat: not fully checked
- Crustaceans: not fully checked
- Eggs: not fully checked
- Fish: not fully checked
- Lupin: not fully checked
- Milk: not fully checked
- Molluscs: not fully checked
- Mustard: not fully checked
- Tree nuts: not fully checked
- Peanuts: not fully checked
- Sesame: not fully checked
- Soya: not fully checked
- Sulphites: not fully checked
Check the actual product labels and preparation. Substitutions can change this information.
Ingredients
- Β½ cup whole milk (or 2%)
- Β½ cup heavy whipping cream (double cream in the UK)
- 3 tablespoons granulated sugar
- 3 large egg yolks
- 1 teaspoon pure vanilla extract
Method
- 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 ΒΌ cup of the hot cream mixture. Whisk quickly, then add another ΒΌ 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.