The Essence of Simplicity
There’s something truly special about a perfect Anglaise sauce smooth, silky, and filled with the warm aroma of vanilla. It’s one of the purest ways to enjoy the flavor of real vanilla, pairing beautifully with Bundt cakes, pies, tarts, or even fresh fruit.
In our family, Anglaise isn’t something we make every day. It takes a little patience, a gentle hand, and an eye for timing but that’s exactly what makes it so rewarding. The secret is keeping the heat low and stirring constantly so the eggs don’t scramble. When done right, the result is pure, velvety perfection.
And if it doesn’t go perfectly? Don’t worry it happens to all of us. Even a slightly overcooked Anglaise can be saved, strained, and blended back into smoothness. It’s all part of learning the rhythm of cooking something we cherish in our kitchen.
INGREDIENTS
- 350g milk
- 200g cream
- 75g sugar
- 120g egg yolks
- 1g vanilla
METHOD
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- In a saucepan, combine the cream and two-thirds of the milk. Warm gently over medium heat until just below boiling.
- In a separate bowl, whisk together the remaining milk, sugar, egg yolks, and vanilla.
- Slowly pour the hot milk mixture into the egg mixture while whisking constantly.
- Return the mixture to the saucepan and cook over low heat, stirring continuously, until it reaches 85°C (185°F) and coats the back of a spoon.
- Remove from heat immediately. Strain if needed, then chill in the refrigerator before serving.
Tip:
If your Anglaise sauce curdles or overcooks, don’t panic!
Strain it through a fine sieve, let it cool slightly, then blend it with a stick blender until smooth again. It might not be as silky, but it will still taste delicious.
Join the Conversation!
Did you try making our Vanilla Anglaise Sauce?
Share your experience or favorite dessert pairings in the comments below we love hearing your vanilla-inspired creations!
For more cozy vanilla recipes and family favorites, stay connected with Slavik’s Kitchen, where every recipe tells a story. 🍮✨
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