Recipe courtesy of Ronnie Woo
Recipe courtesy of Ronnie Woo
Watch how to make this recipe.
Fail-Proof Vanilla Creme Anglaise with Berries
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- Level: Easy
- Total: 20 min
- Active: 20 min
- Yield: 4 servings (1 cup of creme anglaise)
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 181
- Total Fat
- 13 g
- Saturated Fat
- 7 g
- Carbohydrates
- 16 g
- Dietary Fiber
- 2 g
- Sugar
- 13 g
- Protein
- 2 g
- Cholesterol
- 96 mg
- Sodium
- 15 mg
To make this custardy sauce fail proof, we rely on the blender to bring everything together once it has been heated. Stirring it over an ice bath for a few minutes speeds up the process dramatically.
- Level: Easy
- Total: 20 min
- Active: 20 min
- Yield: 4 servings (1 cup of creme anglaise)
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 181
- Total Fat
- 13 g
- Saturated Fat
- 7 g
- Carbohydrates
- 16 g
- Dietary Fiber
- 2 g
- Sugar
- 13 g
- Protein
- 2 g
- Cholesterol
- 96 mg
- Sodium
- 15 mg
Ingredients
Directions
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17m
Easy
CLASS
- Fill a large bowl with ice and a little water and set aside.
- Combine the heavy cream, vanilla paste and 1 tablespoon of the sugar in a small saucepan. Bring to a boil over medium-high heat, stirring occasionally, then reduce the heat to a simmer.
- Combine the egg yolks with the remaining 2 tablespoons sugar. Add the yolks and sugar to the hot cream mixture and cook, whisking constantly, until slightly thickened, about 3 minutes. Continue cooking, undisturbed, until the sauce coats the back of a spoon, about 2 minutes.
- Pour the mixture into a blender and blend until completely smooth and no lumps remain. Pour the sauce into a medium heatproof bowl and place that bowl in the prepared ice bath. Stir continuously to chill the creme anglaise, about 2 minutes.
- Divide the berries among 4 serving bowls. Spoon the creme anglaise over the berries.
