The PERFECT Way to Imitate Crème Anglaise!
Crème Anglaise is a delicious, silky sauce that adds a touch of elegance to everyday desserts. However, it’s a bit time-consuming to make and can get technical in a hurry. If any of you have made this, then you know what I mean. (BTW: If you have a minute, would you let us know in the comment section if you’ve made this and if you have any tips for success? We’d love to hear from you.)
That said, read on for the PERFECT way to imitate Crème Anglaise. This is a shortcut that creates the same effect and is absolutely effortless! Jill Nystul, of www.onegoodthingbyjillee.com, shared this idea last month, and it’s just too good to not broadcast.
If you’re not acquainted with Crème Anglaise, it’s a sweet, custard-like pouring sauce made with egg yolks, sugar, milk and vanilla. It’s a common way that restaurants gussy up many of their desserts. For instance, it’s often poured over a slice of cake, bread pudding, waffles, pie, or berries.
You’ll also see this sauce recommended for filling a poke cake. Crème Anglaise is one way to put a trifle together, layering it with your cake, fruit, and whipped cream. It makes a scrumptious dipping sauce for churros and doughnuts. And for the most decadent French toast ever, dip slices of bread into Crème Anglaise to create a caramelized outside with a soft and custardy inside.
Drooling yet? Me too. So, here’s Jill’s perfect way to imitate this incredible sauce. She says she learned about it from Ina Garten’s book, COOK LIKE A PRO: RECIPES AND TIPS FOR HOME COOKS. Simply substitute melted vanilla ice cream. It makes an excellent substitute for Crème Anglaise because vanilla ice cream is also made of milk, eggs, sugar and vanilla.
While melted ice cream may not have the same super-silky texture as scratch-made Crème Anglaise, the flavor is spot on, making this a clever and useful dessert shortcut!
All you need to “make” this version of crème anglaise is a pint of a good-quality vanilla ice cream (Jill says Häagen-Daz® works well). Let it melt at room temperature for an hour or two. Once it’s melted, you can use it in the above-mentioned ways or any other dessert-oriented way you can think of. Its uses are limited only to your imagination!
That said, read on for the PERFECT way to imitate Crème Anglaise. This is a shortcut that creates the same effect and is absolutely effortless! Jill Nystul, of www.onegoodthingbyjillee.com, shared this idea last month, and it’s just too good to not broadcast.
If you’re not acquainted with Crème Anglaise, it’s a sweet, custard-like pouring sauce made with egg yolks, sugar, milk and vanilla. It’s a common way that restaurants gussy up many of their desserts. For instance, it’s often poured over a slice of cake, bread pudding, waffles, pie, or berries.
You’ll also see this sauce recommended for filling a poke cake. Crème Anglaise is one way to put a trifle together, layering it with your cake, fruit, and whipped cream. It makes a scrumptious dipping sauce for churros and doughnuts. And for the most decadent French toast ever, dip slices of bread into Crème Anglaise to create a caramelized outside with a soft and custardy inside.
Drooling yet? Me too. So, here’s Jill’s perfect way to imitate this incredible sauce. She says she learned about it from Ina Garten’s book, COOK LIKE A PRO: RECIPES AND TIPS FOR HOME COOKS. Simply substitute melted vanilla ice cream. It makes an excellent substitute for Crème Anglaise because vanilla ice cream is also made of milk, eggs, sugar and vanilla.
While melted ice cream may not have the same super-silky texture as scratch-made Crème Anglaise, the flavor is spot on, making this a clever and useful dessert shortcut!
All you need to “make” this version of crème anglaise is a pint of a good-quality vanilla ice cream (Jill says Häagen-Daz® works well). Let it melt at room temperature for an hour or two. Once it’s melted, you can use it in the above-mentioned ways or any other dessert-oriented way you can think of. Its uses are limited only to your imagination!
Alice Osborne
Weekly Newsletter Contributor since 2006
Email the author! alice@dvo.com
