Crème Anglaise

The perfect addition for the Triple Chocolate Mousse

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Crème Anglaise

Yield: 1 cup sauce

Author: Butter Celebrates

Prep time: 10 MinTotal time: 10 Min

A delicious custard sauce that is easy to make and even easier to enjoy. Consider using it beside a slice of chocolate cake or pour over a bowl of fruit crumble in place of whipped cream or a scoop of ice cream.

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Ingredients

• 1 vanilla bean
• 1 cup heavy cream
• 3 egg yolks
• ½ cup sugar

Instructions

1. Use a small paring knife to split the vanilla bean. Use the tip of the knife to scrape out the vanilla sees and set them aside. You can place the empty vanilla bean in your vanilla bottle to further enhance the flavor, or tuck inside your sugar jar to give the sugar a subtle vanilla labour..
2. In a small. pot, heat the cream over medium heat until bubbles just begin to form at the edges of the pot. Remove from the heat.
3. IN a small bowl, whisk together the egg yolks, sugar and vanilla seeds.
4. Pour half of the warm cream into the egg yolks and whisk to the combine. Our th egg and cream mixture black into the pot with the remaining cream and whisk to combine.
5. Return the pot to medium heat and continue stirring until the crème anglaise thickens slightly and can coat the back of a spoon.
6. Remove from the heat. Pour the crème anglaise through a fine mesh sieve into a bowl. Cover with plastic wrap and lace in the refrigerator to cool.

Notes

COFFEE CRÈME ANGLAISE

Add 1 tablespoon espresso powder with the cream.

ORANGE CRÈME ANGLAISE

Add the zest of 1 orange and 1 tablespoon Cointreau (optional) with the cream.

https://www.anthologyofcrumbs.com/creme-anglaise

creme, cream, anglaise, mousse

Desserts, Sweet Staples, Confections