Crème Anglaise

Crème Anglaise

Yield: 48 (1/4 cup) servings

Ingredients

  • 2 lb., 4 oz. (4 cups) frozen (thawed) liquid sugared egg
  • 10 oz. (1 1/3 cups) yolk
  • sugar
  • 1.75 oz. (1/3 cup) corn starch
  • 12 oz. (1 1/2 cups) water
  • 32 oz. (1 qt.) heavy cream
  • 16 oz. (2 cups) half and half
  • 3 tbsp. vanilla extract

Total approximate weight: 6 lb., 9 oz.

Directions

  1. In medium saucepan, whisk liquid sugared egg and yolk until light, 3 to 4 minutes.
  2. Blends sugar, cornstarch and water and whisk into egg mixture.
  3. Scald heavy cream and half and half.
  4. While whisking, gradually pour scalded milk into egg yolk mixture.
  5. Cook over low heat, and continue whisking until sauce thickens and coats a spoon.
  6. Remove from heat; stir in vanilla.
  7. Serve warm over fruit or cover and refrigerate.

Variations:

  • Citrus – Reduce vanilla to 1 tablespoon. Stir in 2 teaspoons orange extract and 1/4 cup (1 oz.) orange zest.
  • Eggnog – Reduce vanilla to 2 tablespoons. Stir in 1 teaspoon freshly ground nutmeg, 1 teaspoon rum extract and 1/4 teaspoon cinnamon.

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