Crème Anglaise

Crème Anglaise (liquid eggs)

View dried egg formulation

Yield: 4 cups

Crème Anglaise

Ingredients Percent (%) Grams Volume
Egg, whole, liquid, sugared 30.18 301.88 10.5 fl. oz.
Egg yolk, liquid, sugared 8.39 83.86 3 fl. oz.
Sugar, granulated 8.39 83.86 1/2 cup
Cornstarch 1.47 14.68 2 tbsp.
Water 10.06 100.63 3.5 fl. oz.
Cream, heavy 26.83 268.34 9 fl. oz.
Cream, half and half 13.42 134.17 4.5 fl. oz.
Vanilla extract 1.26 12.58 1 tbsp.
Total 100.00 1000.00

 Method of Production:

  1. In a small bowl, blend eggs, egg yolks, sugar, cornstarch and water; whisk until combined.
  2. In a medium saucepan over medium heat, scald heavy cream and half and half.
  3. While whisking the egg mixture, gradually pour in the scalded milk mixture, then pour back into the saucepan.
  4. Cook over low heat while whisking constantly; cook until sauce thickens and coats the back of a spoon.
  5. Remove from heat and stir in vanilla.
  6. Serve warm over fruit or cover and refrigerate for later use.

Locate a U.S. supplier of REAL egg products


Main Dishes


Egg facts