Recipe courtesy of Drew Nieporent and Ingrid Croce

Creme Anglaise

  • Level: Easy
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1 gallon heavy cream

3 1/2 cups sugar

24 egg yolks

1/4 cup vanilla


  1. Beat cream in sauce pot but do no boil. In mixing bowl, combine egg yolks and sugar. Gradually pour heated cream into bowl with yolks. Mix well with whip. Pour mixture back into pot. On low heat, stir constantly. When sauce coats spoon, remove from heat. Strain and add vanilla. Chill.
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