English Vanilla Butter Cream Dipping Sauce

English Vanilla Butter Cream Dipping Sauce

Vanilla Crème Anglaise is a sweet creamy custard dipping sauce, perfect with fried foods, berries and cakes!

Pour this creamy vanilla English cream on homemade doughnuts, French toast sticks or fruit kebabs. This is a truly decadent treat, almost worth enjoying alone!

Mouth-watering sauce

I first let Crème Anglaise (pronounced: krem ​​ahn-glaze) eat with Disney Beignet. To be honest, if it is served with a silver spoon, I will also be very happy. It’s simply delicious.

The French “English cream” is a light cream custard used as dessert cream or sauce. It is a mixture of sugar, egg yolk and hot milk, usually flavored with vanilla. A classic sauce should appear on the list of recipes you must know!

This velvety sauce is very delicious and can be eaten as a dip. Its sweetness is just right, and it’s very easy to make!

How to make English cream

simmer. Add half and half to a small pot over medium heat. Bring to a simmer, then turn off the burner.

brush. Add egg yolks and ¼ cup of sugar to a heatproof bowl and mix well. Then slowly pour the hot half. Stir constantly.

BoldAfter mixing, pour the mixture back into the pan. Keep stirring on low heat until it thickens a bit. (180°F) Inspection: Immerse the back of the spoon in the mixture. The cream should be applied evenly without dripping.

tension. Pour the custard into a mesh filter to remove any lumps/skin that may form. Add vanilla and stir well.

Calm + service! Cover with cream and keep in refrigerator. Serve with Benedict.

Recipe tips

The key is the egg: Many times, when anglaise does not fully prove that the culprit is eggs. It is very important to temper the eggs correctly. If it is not cooked, the sauce will not thicken to the desired consistency. If you overcook it, the egg will be scrambled and you must throw it away. Here are some things to keep in mind:

• Do not let the temperature of the milk rise above 180°F.
• Slowly pour the hot milk from step 3. If you want, you can slowly pour 1 cup, half and half of the eggs into the eggs. After stirring, put the remaining half and half into the pan.
• It’s important to keep stirring, but don’t beat it too hard
• Don’t let the sauce boil.

Service + storage information

Although I usually associate English cream with Benedict, it can be paired with a variety of desserts.

Warm or cold: Yes! Either way, it tastes great. If you want to reheat the cream, you can heat it in the microwave for 15-30 seconds. Only heat the amount you plan to eat.

Shop Store in a closed container or jar in Crème in the refrigerator for up to a week.

For more sweets, try:

Course dessert

French cuisine

Preparation time 10 minutes

20 minutes cooking time

Cool for 8 hours

Total time 8 hours 30 minutes

18 servings

Calories 32 kcal

Author Little Luna

• 3/4 cup half a cup
• 2 teaspoons vanilla extract
• 2 egg yolks
• 1/4 cup granulated sugar

• Add half and half to a small pot over medium heat. Simmer it slowly, then turn off the burner.

• Add egg yolks and ¼ cup of sugar to a heatproof bowl and stir well.

• Then slowly pour the hot half into the bowl. Stir constantly.

• After mixing, pour the mixture back into the pan. Keep stirring on low heat until it thickens a bit. (180°F) Inspection: Immerse the back of the spoon in the mixture. The cream should be applied evenly without dripping.

• Pour the custard into a mesh filter to remove any lumps/skin that may form.

• Add vanilla and stir well. Cover with cream and keep in refrigerator.

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