Rich and creamy crème anglaise is perfect drizzled over fresh fruit, pound cake, or other desserts.
Ingredients
- 2 large egg yolks
- 1 cup heavy cream
- 0.33 cups white sugar
- 1 tablespoon brandy-based orange liqueur , such as Grand Marnier®
- 0.25 teaspoons vanilla extract
Instructions
-
1
Whisk egg yolks, cream, sugar, brandy-based orange liqueur, and vanilla extract in a small saucepan until smooth.
-
2
Place saucepan over medium-low heat and cook, stirring constantly with a rubber spatula scraping the bottom, until the mixture is hot and thickens slightly, and a thermometer reaches 180 degrees F (82 degrees C), 8 to 10 minutes.
-
3
Remove from heat, strain to remove any over-cooked particles of egg, and allow cool.
Nutrition Facts
Per serving
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