Honey Crème Anglaise Custard Sauce | French Recipe

Crème Anglaise

Don’t make too much of this crème anglaise recipe. You’ll find yourself sneaking the leftovers until it’s gone.

But then again, make a whole lot! This recipe is divine!

This honey crème anglaise is a rich sweet custard sauce that can be drizzled over just about anything.

You will be amazed at the million possibilities.

Serve hot or cold over Honey Glazed Poached Pears, carrot cake or even over fresh dessert crepes.

 

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Honey Crème Anglaise Custard Sauce
Serves 8
Sweet, Rich & Devine
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Prep Time
5 min
Cook Time
20 min
Total Time
25 min
Prep Time
5 min
Cook Time
20 min
Total Time
25 min
Ingredients
  1. * 2 cups half-and-half (organic), may substitute whole milk
  2. * 4 large egg yolks or 2 large eggs
  3. * ¼ cup raw sugar (granulated)
  4. * 2 TBLES honey
  5. * A pinch of salt
  6. * 1 cinnamon stick, broken in half
  7. * Contents of 1 vanilla bean (cut lengthwise and scrape out) or 1 teaspoon pure vanilla
Instructions
  1. Warm cream, honey and vanilla in a medium sauce pan over low heat. Remove and cool completely
  2. In a separate bowl whisk eggs and sugar. Whisk until mixture forms a pale yellow or forms ribbons on the surface
  3. Add a small amount of the cream mixture to the eggs, stir continuously
  4. Straightaway, whisk in the egg mixture to the heated cream. Lightly whisk well combined
  5. Heat liquid over low-medium heat stirring constantly. It is done when the mixture is thick enough to coat a spoon
  6. Remove from heat
  7. Strain the custard if needed to remove pieces of eggs that may have curdled
  8. Chill until set
  9. For an extra nice display, drizzle with cranberry juice (thickened with arrowroot) to make swirls as in the above picture
  10. Enjoy with your dessert of choice
Notes
  1. Diet Type: Vegetarian
  2. Culinary Tradition: French
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Crème Anglaise with Glazed Pears

 

Serve Your Spectacular Fair in Elegant Dessert Bowls

For a divine and elegant setting, serve this delicious and stunning dessert in a beautiful Tuscany bowl. Here are just a few of Tuscany’s fine crafted ceramics!


 

Picture credit

Featured Picture: ralph and jenny via photopin cc
Crème Anglaise Custard Sauce with Glazed Pears: jenny downing via photopin ccIn white bowl photo credit: podchef via photopin cc
 
 

Mary

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10 Responses

  1. April 27, 2014

    […] an extra fancy dish, serve with crème anglaise custard sauce and a nice baked puffed […]

  2. April 27, 2014

    […] Serve with maple yogurt, ice cream or crème anglaise custard sauce. […]

  3. April 27, 2014

    […] This is an easy to make honey apple cake and it will definitely remind you of festive occasions. It’s super moist, delicately sweet and perfect for a party feast. It freezes well, so make extra. Serve with vanilla ice cream, Honey Sauce (recipe below) or Crème Anglaise Custard. […]

  4. June 17, 2014

    […] Honey Crème Anglaise Custard Sauce […]

  5. June 20, 2014

    […] ideally served over chocolate pasta, traditional French vanilla ice cream, silky cheesecake or with Honey Crème Anglaise Custard Sauce. […]

  6. January 16, 2015

    […] you prefer something a little lighter, then top the chocolate mud cake with Honey Crème Anglaise Custard Sauce. But I warn you, this is a very, very rich and decadent treat!   Oh my! Need I say […]

  7. May 9, 2015

    […] For a special treat, serve with fresh whipped cream, cinnamon ice cream or Honey Crème Anglaise Custard Sauce […]

  8. May 24, 2015

    […] For an amazing dessert, fill with a desired fruit filling and top with a smooth French  Crème Anglaise Custard Sauce. […]

  9. October 31, 2015

    […] and New Year’s Day. It is also great for special occasions. Oftentimes it is served with honey crème anglaise custard sauce, fresh whipped cream, brandy butter or apple sauce. And if you really want to go decadent, try […]

  10. November 3, 2015

    […] and New Year’s Day. It is also great for special occasions. Oftentimes it is served with honey crème anglaise custard sauce, fresh whipped cream, brandy butter or apple sauce. And if you really want to go decadent, try […]

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