Creme anglaise is a classic French recipe for vanilla sauce. This versatile sauce is an egg yolk-based, stove-top cooked custard. Use it to top any number of desserts, or churn it into ice cream!
Happy Sunday, readers! Welcome to this week’s Sunday Supper Egg-stravaganza! Yes, today’s recipes are all egg-based. My recipe is a stove-top custard thickened with egg yolks called creme anglaise. It’s a classic French recipe that all culinary students are expected to master. I’ve made it so many times, I don’t even need to reference a recipe anymore.
Creme anglaise is thinner than what you typically picture as custard. It’s thicker than cream, but thinner than pudding. If you’ve ever made ice cream, you’ve already made creme anglaise. You could take this recipe, chill it, then churn it, and you’d have vanilla ice cream.
A couple of tips: have all of your ingredients prepped and ready to go before you start. You don’t want to leave dairy on the stove unattended, or it can bubble over quickly and make a HUGE mess. Don’t mix the sugar and egg yolks ahead of time. Sugar is hygroscopic, which means it will absorb water from the egg yolk if the two sit undisturbed for too long. The egg yolks will coagulate, and there’s no reversing that once it happens. You’ll need to start over.
How will you know when your custard is done? Grab a wooden spoon and swirl it through your custard, then flip it over so the bowl portion is up. Swipe your finger horizontally across the custard. If the custard does not run down into the void where your finger swiped, it’s finished. If you cook it too long, the egg proteins will cook, leaving you with little lumps of scrambled egg yolk. If that happens, pour your custard through a fine-mesh sieve before cooling to room temperature.
So, what can you do with creme anglaise? Aside from churning it into ice cream, you can pour it over pie, cake, or a bowl of fruit. You can also flavor it with cinnamon or other spices or herbs, chocolate, liqueur, or coffee. Or do what I do, and just it from a bowl with a spoon.
- 1 cup whole milk
- 1 cup whipping cream
- 6 large egg yolks
- 1/4 cup + 2 tbsp sugar
- 1 tsp pure vanilla extract
Combine milk and cream in heavy medium saucepan over medium heat. Bring milk mixture to simmer. Remove from the heat.
In a medium mixing bowl, vigorously whisk the egg yolks and sugar until thickened and light in color. Gradually whisk a quarter of the hot milk mixture into yolk mixture. Return the yolk/milk mixture back to the saucepan.
Stir with a wooden spoon over low heat until custard thickens, about 5 minutes. Do not allow the custard to boil. Strain the sauce through a fine-mesh sieve into a bowl, then stir in vanilla extract. Press a piece of plastic wrap directly on the surface of the custard and cool to room temperature, then chill in the refrigerator.
Source: The Restaurant School textbook
Don’t forget to check out more #SundaySupper Eggtastic Recipes!
Appetizers & Sides
- Classic Deviled Eggs from Confessions of a Cooking Diva
- Classic Deviled Eggs from Cosmopolitan Cornbread
- Easter Deviled Egg Chicks from Pine Needles In My Salad
- Guacamole Deviled Eggs from Momma’s Meals
- Ham and Swiss Deviled Eggs from Renee’s Kitchen Adventures
- Hrudka – Ukrainian Egg Cheese for Easter from Cupcakes & Kale Chips
- Jalapeño Popper Deviled Eggs from A Day in the Life on the Farm
- Smoky Deviled Bacon And Eggs from Taste And See
- Spicy Deviled Eggs from An Appealing Plan
Main Dishes (Breakfast, Brunch, Lunch, Brinner and Dinner!)
- Asparagus Sausage Skillet with Egg from Wholistic Woman
- Baked Eggs in Cream from Tramplingrose
- Baked Scotch Eggs from Curious Cuisiniere
- Chorizo, Dubliner, and Vegetable Quiche from Hezzi-D’s Books and Cooks
- Classic Egg Salad Sandwich from My Imperfect Kitchen
- Classic Shirred Eggs with Gruyere and Ham from The Weekend Gourmet
- Egg Biryani from Food Lust People Love
- Egg & Mushrooms Popover from Brunch-n-Bites
- Fri-Tot-Ta from Feeding Big and More
- Hashbrown Egg Nests from The TipToe Fairy
- Italian Style Stuffed Bread from The Food Hunter’s Guide to Cuisine
- Jalapeño Popper Quiche from Fantastical Sharing of Recipes
- Japanese Egg Crepes (Kinshi Tamago) from NinjaBaker.com
- Katsudon (Fried Pork Cutlet, Egg, Rice Bowl) from Adventures in All Things Food
- Low Carb Breakfast Pizza from My Life Cookbook
- Make Ahead & Freeze Omelette Cups from Hardly A Goddess
- Mediterranean Quiche from A Mind “Full” Mom
- Mini Frittata with Asparagus and Six Italian Cheeses from La Bella Vita Cucina
- Papas con Huevos (Potato and Egg Tacos) from Kitchen Gidget
- Pasta Carbonara with Shrimp and Leeks from A Kitchen Hoor’s Adventures
- Poached Eggs over Roasted Asparagus from Monica’s Table
- Potato, Egg and Cheese Scramble from And She Cooks
- Pulled Pork and Black Bean Huevos Rancheros from Cooking on The Ranch
- Spaghetti with Fried Eggs from The Texan New Yorker
- Spam Benedict with Kimchi Aioli from kimchi MOM
- Spinach Quiche Toast Cups with Hashed Browns from The Wimpy Vegetarian
- Steak Benedict from Palatable Pastime
- Steak Omelette from From Gate to Plate
- Sun-dried Tomato and Spinach Quiche from That Skinny Chick Can Bake
- Sunny Side Up Burger from Cindy’s Recipes and Writings
- Tex-Mex Migas from Caroline’s Cooking
- Toad in the Hole Breakfast Sandwiches from Daily Dish Recipes
- Tomato Asiago Frittata from Books n’ Cooks
- Yemeni Shakshouka (Yemeni Spiced Scrambled Eggs) from Tara’s Multicultural Table
- Creamy Flan from The Freshman Cook
- Creme Anglaise from The Redhead Baker
- Croquembouche from Jane’s Adventures in Dinner
- Dark Chocolate Mousse from The Chef Next Door
- Orange Coconut Bundt Cake from Desserts Required
- Pavlova with Strawberry Curd from Love and Confections
- Pistachio Chai Baked Alaska from The Crumby Cupcake
- White Chocolate Chip Cookies from Pies and Plots
- Plus Curried Egg Salad on Toasted Naan and More Eggtastic Recipes from Sunday Supper Movement
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