Creme Anglaise

This is definitely Timmy's favorite sauce for any dessert. I said I was making it to go with my pear galette and he got super happy. He describes it as a melted ice cream and he's completely right. Making the sauce is super easy, you just need to make sure that you don't overcook the final custard. The great thing is that this is the base for many things like ice creams or advanced creams like creme anglaise-style buttercream.

Creme Anglaise
Recipe from Advanced Baking and Pastry

243 g milk
243 g heavy whipping cream
97 g sugar, divided
97 g egg yolks
1/2 teaspoon vanilla

  • To a pot, add the milk, heavy whipping cream and half the sugar. Bring to a boil.
  • In a bowl, add the egg yolks and right before the liquids in the pot come to a boil add the rest of the sugar to the egg yolks and whisk until combined. You want to do this so that the sugar doesn't cook the egg yolks.
  • Temper the liquids into the egg yolk mixture and return everything back into the pot. Cook the custard until it thickens and has reached 160-180 degrees.
  • Strain the mixture into a bowl over an ice water bath and stir until cooled and add in the vanilla.
  • Cover and refrigerate until ready to use.



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