Personne En Anglais Recipes

CRèME ANGLAISE (CLASSIC VANILLA CUSTARD SAUCE)

Crème Anglaise (Classic Vanilla Custard Sauce) image

This crème anglaise recipe is a classic vanilla custard sauce, using milk instead of heavy cream. For drizzling over cake, fruit, ice cream, and more.

Provided by Danilo Alfaro

Categories Dessert Sauce Ingredient

Time 20m

Yield 10

Number Of Ingredients 4

Ingredients

6 extra-large egg yolks
1/2 cup sugar
2 cups milk
1 1/2 teaspoon pure vanilla extract

Steps:

Drizzle over cakes, pies, fruit tarts, or ice cream and enjoy.

Nutrition Facts : Calories 113 kcal, Carbohydrate 13 g, Cholesterol 134 mg, Fiber 0 g, Protein 6 g, SaturatedFat 2 g, Sodium 67 mg, Sugar 13 g, Fat 4 g, ServingSize 2 ounces each (10 servings), UnsaturatedFat 0 g

CREME ANGLAISE I

Creme Anglaise I image

Spice with ground cinnamon or cloves, if desired.

Provided by sal

Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Dessert Sauce Recipes

Time 20m

Yield 12

Number Of Ingredients 4

Ingredients

1 cup heavy cream
2 teaspoons vanilla extract
4 egg yolks
⅓ cup white sugar

Steps:

In a small, heavy saucepan, heat cream and vanilla until bubbles form at edges.
While cream is heating, whisk together egg yolks and sugar until smooth. Slowly pour 1/2 cup of hot milk mixture into egg yolks, whisking constantly. Gradually add egg yolk mixture back to remaining milk mixture, whisking constantly. Continue to cook, stirring constantly, until the mixture coats the back of a spoon.

Nutrition Facts : Calories 109.3 calories, Carbohydrate 6.3 g, Cholesterol 95.5 mg, Fat 8.8 g, Protein 1.3 g, SaturatedFat 5.1 g, Sodium 10.3 mg, Sugar 5.6 g

SIMPLE CREME ANGLAISE RECIPE

Simple Creme Anglaise Recipe image

This simple recipe will savour all of your sweet dishes. This is a perfect accompaniement to any desserts. Or pefectly scrumptious on its own.

Provided by mariamtherese

Time 20m

Yield Serves 12

Number Of Ingredients 0

Ingredients

Steps:

In a small, heavy saucepan, heat cream and vanilla until bubbles form at edges.
While cream is heating, whisk together egg yolks and sugar until smooth. Slowly pour 1/2 cup of hot milk mixture into egg yolks, whisking constantly. Gradually add egg yolk mixture back to remaining milk mixture, whisking constantly. Continue to cook, stirring constantly, until the mixture coats the back of a spoon.

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