This recipe can be prepared in 45 minutes or less.
This recipe originally accompaniedGrand Marnier Soufflés with Crème Anglaise.
Ingredients
Makes about 1 2/3 cups
In a 1 1/2-quart heavy saucepan bring half-and-half and heavy cream just to a boil. While cream mixture is heating, in a bowl whisk together yolks, sugar, and cornstarch until slightly thickened and pale, about 2 minutes. Add hot cream mixture in a stream, whisking, and transfer custard to pan. Cook custard over moderately low heat, stirring constantly with a wooden spoon, until a thermometer registers 180°F., about 2 minutes (do not let custard boil). Transfer custard to cleaned bowl and cool to warm, stirring occasionally. Crème anglaise may be made 2 days ahead and chilled, covered. Reheat sauce if desired.
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Reviews (22)
Back to TopI added a vanilla bean, scraped to the process and it gave it a very nice rich flavor.
edwardse
Los Angeles, CA
12/27/2013
My first time making Creme Anglaise - it was very easy! I halved it with no problem. We did eat it right away, so I don't know how it holds up if made ahead of time. I added some vanilla bean because I thought it might be bland if I didn't; I used this as a sauce for the Grand Marnier souffles.
northsider
Highland Park, IL
1/31/2009
Excellent, easy and so good! Did not make any changes to the recipe. I made it the day before and chilled it. I used the creme anglaise in the Grand Marnier souffles. Outstanding!
Anonymous
San Jose, CA
12/2/2005
Thing is, you add the corn starch so that the custard doesn't curdle. If you don't boil the custard for a good two minutes, you end up with a chalky crème anglaise. Also, if you do this a day ahead of time, cool the custard and look at it the next day I can bet you that you're once thick custard is now soup: heating the corn starch to the boiling point and keeping it there for two minutes kills an enzyme in the starch that otherwise turns the custard to soup. Try the crème anglaise recipe without the corn starch. It's not that difficult, and if you're just a little mindful you'll end up with a beautiful and silky custard sauce.
Anonymous
New York, NY
9/27/2005
I made this to accompany Grand Marnier Souffles (also an excellent epicurious recipe. The creme anglaise was very easy to make and came out perfect. Highly recommended.
Anonymous
Boston, MA
1/19/2005
Great recipe- quick and simple! I made it with chocolate souffle for a dinner party, and it came out perfectly!
Anonymous
Boston, MA
12/2/2004
This was very easy and turned out really delicious. It wasn't too sweet, which was a huge pro, and it also didn't use that many egg yolks (some recipes call for 6!!!), which made it healthier than other recipes. =) I added 3/4 tablespoon of vanilla bean paste, and used 1 cup of heavy cream and 1/2 cup of 2% milk instead since I didn't have half-and-half on hand.
Anonymous
Mountain View, CA
3/1/2004
Delicious! Unlike most recipes for Creme Anglaise, this was not too sweet. Agreed that Vanilla or other flavoring is a must. Also, cooking to 180 degrees produces a true sauce (which thickens somewhat as it cools and is nice with souffles, cakes, etc.) -- cook longer if you are looking for a thicker custard.
Anonymous
San Mateo, CA
2/18/2004
I used vanilla infused sugar then added a dash of sea salt because it tasted a tad bland. Otherwise, a simple and practically fool-proof recipe.
Tamela
Mission Viejo,CA
2/22/2003
This was almost a disaster - the custard just wouldn't thicken. I made a double recipe (4 egg yolks). So i just beat another yolk with some sugar and a little more cornstarch, and whisked the hot "custard" back into it and then returned the whole mess to the pot and heated one more time. This time it turned out just as it should have. Oh, and I heated a halved vanilla bean in the cream to add flavor. served it under gingerbread, dotted with raspberry sauce for Christmas eve, and everyone was impressed...
Anonymous
Tulsa, OK
12/26/2002
Everyone loved this recipe! I served it as a base for the Molten Chocolate Cake on this website. I did not make the mint sauce that accompanied the recipe. I sprinkled some fresh raspberries on the plate as an added garnish. I would definitely make this recipe again.
Anonymous
Farmington, CT
12/3/2002
Delicious! I made this to accompany the French Apple-Almont Tart... just put a little dallop on each plate - perfect!! One of the best anglaise I have made, really easy and so so good!! I didn't think it needed anything else added to it!
Anonymous
Granville, OH
6/20/2002
this was great, but not very sweet or flavorful. I added a little vanilla and it was persfect. I served it with peach dumplings. Superb combination.
sara
michigan
9/6/2001
Simple to make and a lovely consistency. I covered the top with plastic to keep skin from forming. I agree that the addition of vanilla or some other flavoring would jazz this up.
Anonymous
Santa Fe
4/6/2001
Simply sublime!
Anonymous
Rhode Island
2/26/2001
