Don’t overcook or curdle your crème anglaise – it should coat the back of a spoon and leave a clear path when you run a finger across it. Perform the “nap” test by dipping a spoon into the sauce and drawing a line with your finger. If the line stays intact without the sauce running, it’s done.
How to vary your crème anglaise
- use half and half to reduce the fat content.
- Use any alternative sweetener like it in place of sugar for a low carb custard.
- Yes, double or triple the recipe. If you like.
- For an English coffee cream add instant coffee granules to the mixture.
- For a lemon versionadd the zest of one lemon to the mixture.
- make a chocolate custard melting chocolate into the cream before continuing with the recipe.
- Do it drunk: Add a tablespoon or two of your favorite liquor. Grand Marnier or Amaretto work well. Brandy and cognac also work.
English Cream Instructions:
- Place all ingredients in a blender or food processor and blend until fully combined.*
- Pour the mixture into a small to medium heavy-bottomed saucepan and heat over medium heat, stirring constantly with a silicone spoon.
- Gradually heat the mixture and bring it to 180F where it will have thickened a bit. The crème anglaise should be thick enough to coat the back of a spoon, leaving a clear trail when you run your finger across it. To test the consistency, dip a spoon into the sauce, then run your finger along the back of the spoon. If the line stays intact without the sauce running, it’s done. Note: do not let the cream boil.
- Once the sauce has thickened, remove it from the heat and strain through a fine mesh strainer to remove any loose clumps.
- Chill the sauce, either over ice or in the refrigerator until ready to serve.
