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
Want to cook this?
Open in the PantryLink app to scale servings, check your pantry stock, and generate a shopping list.
Sign In to Save Recipe Create Free AccountSuggest an Edit
Help improve this recipe's categorization, image, or dietary info. Earn points and badges!
Suggest Changes in AppPrefer a printed copy? Use our print-friendly view with adjustable servings and font size.
Open Print ViewMore French Recipes
Sausage Jalapeno Poppers
This is a recipe for stuffed jalapenos I had at a baby shower in Texas. I loved them and have made them for every party since. They are always anxiously requested, a HIT AT EVERY PARTY!!!! Use toothpicks to secure the bacon around the stuffed jalapenos. Be sure to use a pan that won't let the bacon drip all over the oven while cooking!
Swedish Cookies (Brunscrackers)
This is a recipe that my husband's nana has made for years. They are the easiest cookies I have ever made. The ingredients were harder to find than it was to make the cookies. They are like potato chips, you cannot eat just one!
Bacon Macaroni and Cheese
This is a delicious variation of macaroni cheese made with penne pasta, bacon, and garlic. The secret to the cheese sauce is constant stirring over low heat. Add the milk just a bit at a time and keep stirring!