Dessertsbillyparisi5.0
Crème Anglaise Recipe and Fresh Berries
This Crème Anglaise is a chilled vanilla bean custard poured over pies, cakes, fresh berries & desserts for a deliciously rich flavor.
👥 8 Servings⏱️ Prep & Cook: 1h 55m⏳ Prep: 10 min🔥 Cook: 15 min👤 Chef Billy Parisi📖 billyparisi
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- saucepan
- knife
- bowl
- whisk
📝 Preparation Steps
1
Split the vanilla bean pods lengthwise down the middle. In a heavy saucepan, add 4 cups of heavy cream and the vanilla bean pods. Heat the cream over low heat until bubbles begin to form on the edges. Remove it from the heat.
vanilla bean pods2
2
Remove the vanilla beans from the cream. Using the back of a paring knife, scrape the inside of the vanilla beans to remove the insides. Add the vanilla beans back to the heavy cream. Discard the pods.
3
Separate the egg whites from the egg yolks and place the yolks in a large bowl. Reserve the egg whites for another recipe.
egg yolks12
4
Whisk the sugar with the egg yolks until combined.
sugar1 cupegg yolks12
5
While whisking constantly, pour ¼ to 1/2 cup of the hot, heavy cream into the egg yolks to bring the yolks up in temperature. Add the remaining heavy cream and whisk quickly to combine.
egg yolks12
6
Place the heavy cream and egg mixture on a burner over low heat. Low heat is essential here. Whisk constantly until the sauce is thickened and coats the back of a spoon, about 8–⏱️ 12 minutes, see the notes below. Remove from the heat and transfer through a fine-mesh sieve or chinois. Refrigerate for ⏱️ 90 minutes or until cool.
7
Serve by pouring some of the crème anglaise over top of fresh berries and serving with optional heavy whipping cream and mint.
heavy whipping cream4 cupsfresh mint
Nutrition Facts
calories
669 kcal
fat Content
52 g
serving Size
1 serving
fiber Content
5 g
sugar Content
36 g
sodium Content
60 mg
protein Content
8 g
cholesterol Content
456 mg
carbohydrate Content
47 g
saturated Fat Content
30 g
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