Ingredients with Measurements:
- 1 cup granulated sugar
- 1/4 cup water
- 2 cups heavy cream
- 1/2 cup whole milk
- 6 large egg yolks
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
Special equipment needed:
- Medium saucepan
- Whisk
- Fine-mesh strainer
- Heatproof bowl
- Saucepan
- Rubber spatula
- Serving bowl or pitcher
Step-by-step instructions:
1. In a medium saucepan, combine the granulated sugar and water over medium heat.
2. Cook the mixture, stirring occasionally, until the sugar dissolves and turns amber in color, about 10 minutes.
3. Remove the saucepan from heat and carefully add the heavy cream, whisking constantly until smooth.
4. In a separate saucepan, heat the whole milk over medium heat until it begins to steam.
5. In a heatproof bowl, whisk together the egg yolks and salt until well combined.
6. Slowly pour the hot milk into the egg yolk mixture, whisking constantly.
7. Pour the egg yolk mixture back into the saucepan and cook over low heat, stirring constantly with a rubber spatula, until the mixture thickens and coats the back of the spatula, about 5-7 minutes.
8. Remove the saucepan from heat and strain the mixture through a fine-mesh strainer into a clean bowl.
9. Slowly pour the caramel mixture into the egg yolk mixture, whisking constantly until well combined.
10. Stir in the vanilla extract.
11. Let the mixture cool to room temperature, then cover and refrigerate until chilled, at least 2 hours or overnight.
12. Serve the caramel crème anglaise in a serving bowl or pitcher.
Time:
Preparation time: 15 minutes
Cooking time: 20 minutes
Chilling time: 2 hours or overnight
Temperature:
Medium heat for caramel mixture and whole milk, low heat for egg yolk mixture
Serving size:
Makes about 2 cups of caramel crème anglaise, serving size depends on personal preference
Nutritional information:
Calories per serving: 300
Total fat: 22g
Saturated fat: 13g
Cholesterol: 205mg
Sodium: 105mg
Total carbohydrates: 23g
Dietary fiber: 0g
Sugars: 22g
Protein: 3g
Substitutions for ingredients:
- Heavy cream can be substituted with half-and-half or whole milk for a lighter version.
- Vanilla extract can be substituted with other flavorings such as almond extract or bourbon.
Variations:
- Add a pinch of cinnamon or nutmeg for a spiced version.
- Substitute the granulated sugar with brown sugar for a richer caramel flavor.
- Add a tablespoon of espresso powder for a coffee-flavored version.
Tips and tricks:
- Be careful when adding the heavy cream to the caramel mixture as it may splatter.
- Whisk the egg yolk mixture constantly while cooking to prevent it from curdling.
- Straining the mixture through a fine-mesh strainer ensures a smooth and creamy texture.
Storage instructions:
Store the caramel crème anglaise in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the caramel crème anglaise in a saucepan over low heat, stirring constantly, until warmed through.
Presentation ideas:
Serve the caramel crème anglaise in a clear glass bowl or pitcher to show off its creamy texture and caramel color.
Garnishes:
Garnish with a sprinkle of sea salt or chopped nuts for added texture and flavor.
Pairings:
Serve the caramel crème anglaise with fresh fruit, pound cake, or drizzle over ice cream.
Suggested side dishes:
This recipe is a dessert and does not require any side dishes.
Troubleshooting advice:
- If the caramel mixture hardens, return the saucepan to low heat and stir until it melts again.
- If the egg yolk mixture curdles, remove it from heat and whisk in a tablespoon of cold milk until smooth.
Food safety advice:
- Use pasteurized eggs to reduce the risk of foodborne illness.
- Store the caramel crème anglaise in the refrigerator at or below 40°F.
Food history:
Crème anglaise is a classic French dessert sauce made with egg yolks, sugar, and milk. The addition of caramel adds a rich and decadent flavor to this traditional sauce.
Flavor profiles:
This caramel crème anglaise is sweet, creamy, and has a rich caramel flavor.
Serving suggestions:
Serve the caramel crème anglaise chilled or at room temperature as a topping for desserts or as a dipping sauce for fruit.
Related Categories
Cooking Method: N/A
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Region: French
Taste: Sweet, Creamy, Caramelized, Rich