Yield: Yields 1-3/4 to 2 cups.
Recipes for crème anglaise vary quite a bit in their proportions of milk, cream, eggs, and sugar (some use no cream at all). This is our favorite because it’s neither too rich nor too milky, and it’s thickened enough without tasting too eggy.
Clockwise from top: Limon, Hazelnut-Vanilla, Raspberry-Vanilla, Espresso, Chocolatey Vanilla.
For every 1/2 cup of crème anglaise, add:
2 Tbs. puréed and strained fresh or frozen raspberries
3/4 tsp. Frangelico (or try another liqueur)
3/4 tsp. instant espresso powder dissolved in 1/4 tsp. warm water
1/2 tsp. finely grated mixed lime and lemon zest (or try other citrus zests)
Chocolatey Vanilla Sauce:
1/2 tsp. Dutch-processed cocoa
This sauce needs a thickening agent added, like 2 tsp Potato Starch.
The flavor is delicious!
The sauce is too thin, as is.
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?
Get the print magazine, 25 years of back issues online, over 7,000 recipes, and more.