This Vanilla Bean Crème Anglaise tastes like melted vanilla ice cream and is an amazing sauce for dipping brownies or cookies, or topping tarts, cakes and pies!
Making anglaise is super easy and is the same process as making an ice cream base. Except there’s an added bonus: no need to churn it or freeze it! While technically this recipe can be used to make ice cream, I wouldn’t suggest it because there isn’t enough fat and it will be icy. Trust me, I’ve tried!
It is silky smooth and just the right amount of sweet! You can add your favorite alcohol and make a fun dipping sauce for a cookie plate. It’s an easy addition to make any dessert feel special!
One of my favorite things to do with Vanilla Bean Crème Anglaise is to dip warm chocolate chip cookies in it! I also us it to top my brownies and my Caramel Apple Tart! Think of it as an easy alternative to ice cream.
This is super simple custard sauce. Also! It’s a great custard sauce recipe for bread pudding and all your favorite decadent desserts. This custard sauce recipe yields an easy anglaise sauce to kick up your desserts a notch! A creme anglaise is a silky custard cream that will enchant your guests down to the last spoonful.
Vanilla Bean Anglaise
Description
This Vanilla Bean Crème Anglaise tastes like melted vanilla ice cream and is an amazing sauce for dipping brownies or cookies, or topping tarts, cakes and pies!
Ingredients
- 2 c Heavy Cream
- 2 c Milk
- 1 c Sugar, divided
- ½ t Salt
- 1 ea Vanilla bean, split and scraped
- 5 ea Eggs (large)
Instructions
- In a heavy bottomed sauce pot combine cream, milk, half the sugar, salt and vanilla beans and pods. Bring to a boil then remove from heat.
- When your milk mixture is almost at a boil whisk together the eggs and remaining sugar until the eggs have lightened to a pale yellow.
- Wisk ¼ of the milk mixture into the eggs. Repeat with another ¼ of the milk, then pour the egg mixture into the pot with the remaining milk mixture. Heat over medium-high heat, stirring constantly, until nappant or when the custard has reached 178°F on an instant-read thermometer. To test if your anglaise is nappant, run a finger through a thin layer on the back of a wooden spoon. If it holds a line and doesn’t run down to cover the clean space, you have reached nappant!
- Strain into a bowl, cover with a piece of plastic wrap and cool in an ice bath. Be sure to cover the surface with plastic so it doesn’t get a skin.
Keywords: custard sauce recipe, crème anglaise recipe, vanilla custard sauce recipe, creme anglaise
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