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
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This sauce needs a thickening agent added, like 2 tsp Potato Starch.
The flavor is delicious!
The sauce is too thin, as is.
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