← Back to Search Results French
cregraveme-anglaise

Photo by:
Comments: 0
 

Recipe

This classic vanilla sauce is wonderful warm as a dessert sauce or chilled and poured over berries.

Yield : Makes about 1½ cups
Prep Time : 5 mins
Cooking Time : 10 mins

Ingredients

  • 1¼ cups whole milk
  • 1 vanilla bean, split lengthwise, or 1 tsp vanilla extract
  • 3 large egg yolks
  • 3 tbsp sugar

Directions

1. Heat the milk and vanilla bean, if using, in a medium saucepan until it bubbles form around the edges. Remove from the heat and let stand for 10 minutes. Using the tip of a knife, scrape half of the seeds from the bean into the milk. Rinse the vanilla bean and save for another use.

2. Beat the yolks and sugar in a heatproof bowl. Gradually whisk in the hot milk. Rinse and dry the saucepan, and return the milk mixture to the pan.

3. Cook over medium-low heat, stirring constantly with a wooden spoon, until the custard is thick enough to coat the spoon (an instant-read thermometer will read 185°F (85°C)). Do not boil.

4. Strain through a sieve into a bowl. If not using the vanilla bean, stir in the vanilla extract. To serve warm, use immediately. Or place plastic wrap directly on the surface, pierce a few holes in the wrap, and let cool.

Variation: Citrus Crème Anglaise

Add the grated zest of 1 lemon or orange to the strained custard.

Notes

Prepare ahead: The sauce can be made up to 3 days in advance and refrigerated until required.


© 2008 Dorling Kindersley
 

Nutritional Information

Nutrients per serving (% daily value)

Nutritional information is based on 24 servings.

21kcal (1%)
17mg (2%)
0mg (0%)
14mcg RAE (0%)
19mg
1mg
1g
2g
0g
2g
27mg (9%)
7mg (0%)
0g (2%)
1g (2%)
0mg (0%)
 

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.
 

Explore Cookbooks on Cookstr

the-provence-cookbook The Provence Cookbook
by Patricia Wells
gluten-free-and-vegan-holidays Gluten-Free and Vegan Holidays
by Jennifer Katzinger
nancy-silvertons-sandwich-book Nancy Silverton's Sandwich ...
by Nancy Silverton
bistro-cooking-at-home-more-than-150-classic-and-contemporary-dishes Bistro Cooking at Home: Mor...
by Gordon Hamersley
the-lee-bros-southern-cookbook-stories-and-recipes-for-southerners-and-would-be-southerners The Lee Bros. Southern Cook...
by Ted Lee, Matt Lee
parents-need-to-eat-too Parents Need to Eat Too
by Debbie Koenig
julias-kitchen-wisdom Julia's Kitchen Wisdom
by Julia Child
down-home-with-the-neelys-a-southern-family-cookbook Down Home with the Neelys: ...
by Gina Neely, Pat Neely
amor-y-tacos Amor Y Tacos
by Deborah Schneider
everyday-chinese-cooking Everyday Chinese Cooking
by Katie Chin, Leeann Chin
mexican-everyday Mexican Everyday
by Rick Bayless
food-to-live-by Food to Live By
by Myra Goodman
david-rosengarten-entertains-fabulous-parties-for-food-lovers David Rosengarten Entertain...
by David Rosengarten
once-upon-a-tart-soups-salads-muffins-and-more-from-new-york-citys-favorite-bakeshop-and-cafe Once Upon a Tart: Soups, Sa...
by Frank Mentesana, Jerome Audureau
mom-a-licious Mom-a-Licious
by Domenica Catelli
hot-sour-salty-sweet Hot, Sour, Salty, Sweet
by Jeffrey Alford, Naomi Duguid
Already a member? Click here to Log In
close

Sign up to Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new Cookstr features and tools







By signing up you accept the
Terms of Use and Privacy Policy
Spinner
New to Cookstr? Click here to Sign Up
close


Forgot your password? Click here
close
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?