Creme Anglaise Sauce


  • 2large egg yolks
  • 1 cup heavy cream
  • ⅓ cup white sugar
  • 1 tablespoon brandy-based orange liqueur (such as Grand Marnier®)
  • ¼ teaspoon vanilla extract
  • Directions

  • Step 1

    Whisk egg yolks, cream, sugar, brandy-based orange liqueur, and vanilla extract in a small saucepan until smooth.


  • Step 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.

  • Step 3

    Remove from heat, strain to remove any over-cooked particles of egg, and allow cool.

  • Cook's Note:

    For added orange flavor, add some freshly grated orange zest to the cooled creme Anglaise.

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