Crème Anglaise Sauce
Description
Rich and creamy crème anglaise is perfect drizzled over fresh fruit, pound cake, or other desserts.
Ingredients
•
2 large egg yolks
•
1 cup heavy cream
•
1/3 cup white sugar
•
1 tablespoon brandy-based orange liqueur (such as Grand Marnier®)
•
1/4 teaspoon vanilla extract
Directions
1
Whisk egg yolks, cream, sugar, brandy-based orange liqueur, and vanilla extract in a small saucepan until smooth.
2
Place saucepan over medium-low heat and cook, stirring constantly with a rubber spatula scraping the bottom, until the mixture is hot and thickens slightly, and a thermometer reaches 180 degrees F (82 degrees C), 8 to 10 minutes.
3
Remove from heat, strain to remove any over-cooked particles of egg, and allow cool.