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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 1 |
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Rich and creamy creme 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.
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