Description
Rich and creamy creme Anglaise is perfect drizzled over fresh fruit, pound cake, or other desserts.
Ingredients
- 2 large egg yolks
- 1 cup heavy cream
- ⅓ cup white sugar
- 1 tablespoon brandy-based orange liqueur (such as Grand Marnier®)
- ¼ teaspoon vanilla extract
Instructions
- Whisk egg yolks
- cream
- sugar
- brandy-based orange liqueur
- and vanilla extract in a small saucepan until smooth.
- 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.
- Remove from heat
- strain to remove any over-cooked particles of egg
- and allow cool.
Prep Time: 10 mins
Cook Time: 10 mins
Total Time: 20 mins
Servings: 2