If you have a sweet tooth and a penchant for classic desserts, you are going to absolutely adore this Crème Anglaise with Bourbon Sauce Recipe. It’s luxuriously creamy, with the rich warmth of Kentucky Bourbon dancing alongside the soothing notes of vanilla. This sauce feels like an elegant hug on a chilly evening and elevates simple desserts into unforgettable experiences. Whether drizzled over fresh fruit, warm cake, or a bowl of berries, this recipe is a delightful finish to any meal and one you’ll keep coming back to time and time again.
Ingredients You’ll Need
The beauty of this Crème Anglaise with Bourbon Sauce Recipe is that it relies on just a handful of ingredients, each playing an essential role in creating that silky texture and deep flavor. From the richness of heavy cream to the aromatic essence of vanilla, every component is thoughtfully chosen to make your sauce irresistible.
- Heavy Cream (1 pint): Provides the luscious, velvety base that makes this sauce so decadent.
- Granulated Sugar (½ cup): Balances the cream with sweetness, ensuring every bite is perfectly smooth and not overpowering.
- Egg Yolks (5 large): The key to the sauce’s silky texture and natural thickness without needing extra thickeners.
- Vanilla Bean or Extract: Adds aromatic warmth and complexity, with fresh vanilla bean delivering the most authentic flavor.
- Kentucky Bourbon (1 oz): Infuses the sauce with a subtle kick and smoky depth, making every spoonful uniquely delicious.
How to Make Crème Anglaise with Bourbon Sauce Recipe
Step 1: Prep Your Ingredients
Start by separating the egg yolks from the whites carefully, as the yolks will create the rich foundation of your custard. Set your whites aside for another use — there are plenty of ways to make delicious treats with them! It’s crucial to gather and measure everything now to ensure a smooth workflow because once you start heating, timing becomes everything.
Step 2: Heat the Cream with Vanilla and Bourbon
Pour your heavy cream into a saucepan, then add the split vanilla bean or your vanilla extract and the bourbon. Warm this mixture over medium heat until it just begins to simmer. Letting it steep for two minutes here allows the vanilla and bourbon flavors to infuse into the cream beautifully, setting the stage for the unforgettable depth to come.
Step 3: Whisk Sugar and Egg Yolks
While the cream simmers, whisk the granulated sugar into your egg yolks until smooth and fully combined. This step is essential for achieving the creamy, silky consistency that defines Crème Anglaise. Having an ice bath ready in a second bowl will help you cool the sauce quickly at the end and prevent overcooking.
Step 4: Combine Cream with Egg Mixture
Slowly pour the hot cream mixture into your egg and sugar bowl, whisking constantly to prevent the eggs from scrambling. This is where quickness and gentle whisking matter the most — you want to temper the eggs and blend the flavors without lumps or curdling.
Step 5: Cook Until Thickened
Transfer the combined mixture back to the saucepan. Over medium to medium-high heat, stir continuously with a rubber spatula. The sauce will thicken and coat the spatula, gently pulling away from the sides of the pan. This stage requires patience and attention, as overcooking will ruin the silky texture.
Step 6: Strain and Cool
Immediately remove the pan from the heat and pour the custard through a fine mesh sieve into your ice bath bowl. Straining ensures any cooked bits or vanilla bean pods are caught, leaving you with a perfectly smooth sauce. Stirring in the ice bath cools it down quickly and halts the cooking process.
How to Serve Crème Anglaise with Bourbon Sauce Recipe
Garnishes
One of the joys of this Crème Anglaise with Bourbon Sauce Recipe is its versatility in presentation. Garnish with a sprinkle of fresh mint, a few whole vanilla beans, or even a dusting of grated nutmeg or cinnamon for an extra cozy touch that enhances both the look and flavor.
Side Dishes
This sauce pairs exceptionally well with classic desserts like warm bread pudding, apple crisp, or poached pears. Its delicate sweetness and bourbon warmth bring out the best in baked goods and fruit, transforming simple treats into decadent indulgences.
Creative Ways to Present
For a fun twist, serve this sauce alongside a scoop of vanilla bean ice cream swimming in bourbon-vanilla sauce, or drizzle it artistically over a plate of chocolate cake. You can even fill small ramekins and chill it to serve as a light custard dessert on its own, topped with fresh berries and a swirl of extra bourbon sauce.
Make Ahead and Storage
Storing Leftovers
Your Crème Anglaise with Bourbon Sauce Recipe can be refrigerated in an airtight container for up to 3 days. Make sure to give it a gentle stir before serving, as it may thicken slightly when chilled.
Freezing
While freezing Crème Anglaise isn’t typically recommended because it can alter the texture upon thawing, you can freeze small portions if necessary. Thaw slowly in the refrigerator and whisk well before use to help restore creaminess.
Reheating
Reheat gently over low heat or in a warm water bath, stirring continuously to maintain the smooth texture and prevent curdling. Avoid microwaving as uneven heat can cause the sauce to separate.
FAQs
Can I use regular vanilla extract instead of a vanilla bean?
Absolutely! While a vanilla bean offers the most intense, fresh flavor, good quality vanilla extract or vanilla paste works wonderfully and keeps things simple without compromising too much on taste.
What kind of bourbon pairs best for this recipe?
A smooth Kentucky bourbon with a balanced flavor profile is ideal for this Crème Anglaise with Bourbon Sauce Recipe. Avoid overly smoky or heavily spiced bourbons to keep the sauce harmonious and well-rounded.
Is it okay to use whole eggs instead of just yolks?
Using just yolks is crucial here because they provide the silky thickening needed for Crème Anglaise. Whole eggs would change the texture and could make your sauce more like a custard or scrambled eggs, which is not the goal.
What desserts go best with this sauce?
This sauce is a dream partner for warm desserts such as bread pudding, pies, fruit crisps, or even pouring over fresh berries and pound cake. It’s incredibly versatile and can elevate any sweet dish you love.
How can I tell when the sauce is thick enough?
Look for the sauce to coat the back of a spoon or spatula. When you run your finger through the coating, it should leave a distinct line without the sauce running back together immediately. This shows it has thickened perfectly.
Final Thoughts
Making this Crème Anglaise with Bourbon Sauce Recipe is like bringing a touch of classic elegance right into your kitchen. It’s rich, comforting, and subtly sophisticated all at once — perfect for impressing guests or treating yourself. Once you taste it, you’ll find so many wonderful ways to enjoy it, and it will quickly become a staple in your dessert repertoire. Give it a try and get ready to wow your palate!
PrintCrème Anglaise with Bourbon Sauce Recipe
This rich and velvety Crème Anglaise with Bourbon Sauce is a classic French custard enhanced with the warm, oaky flavors of Kentucky bourbon. Perfect for drizzling over desserts or fresh fruit, this elegant sauce blends creamy texture with a subtle hint of vanilla and bourbon infusion, making it an exquisite accompaniment for your favorite sweets.
- Prep Time: 10 minutes
- Cook Time: 22 minutes
- Total Time: 32 minutes
- Yield: 3 servings
- Category: Sauce
- Method: Stovetop
- Cuisine: French
Ingredients
Custard Base
- 1 pint Heavy Cream
- ½ cup Granulated sugar
- 5 large Egg Yolks
- 1 whole Vanilla Bean (or 1 teaspoon vanilla extract, or ½ teaspoon vanilla paste)
Bourbon Sauce
- 1 oz Kentucky Bourbon
Instructions
- Separate the Eggs: Carefully separate the egg yolks from the whites, placing the yolks in a large mixing bowl. Save the egg whites for another use.
- Prepare Ingredients: Gather all ingredients and tools before starting to ensure smooth preparation.
- Heat Cream and Bourbon: In a saucepan, combine the heavy cream, split vanilla bean (or vanilla extract/paste), and bourbon. Heat over medium until the mixture simmers gently.
- Mix Sugar and Yolks: In a separate bowl, whisk the granulated sugar into the egg yolks vigorously until fully blended and smooth. Set aside.
- Create Ice Bath: Fill a large bowl with ice and a cup of water to create an ice bath, and place a clean mixing bowl inside it to cool the sauce later.
- Infuse Vanilla: Let the heated cream mixture simmer for 2 minutes to infuse the vanilla flavor thoroughly.
- Temper the Eggs: Slowly pour the hot cream mixture into the egg yolks and sugar mixture, whisking constantly to combine quickly and avoid curdling.
- Cook the Custard: Scrape the combined mixture back into the saucepan and cook over medium-high heat, stirring continuously. Cook until the sauce thickens enough to coat the spatula and begins to roll away from the pan’s sides.
- Strain the Sauce: Immediately remove from heat and pour the custard through a fine mesh sieve into the bowl set in the ice bath to remove any cooked egg bits and the vanilla bean.
- Cool and Serve: Stir the sauce in the ice bath until completely cool. Serve drizzled over desserts or fresh fruit and enjoy the rich, bourbon-flavored custard sauce.
Notes
- Using a whole vanilla bean provides the most authentic flavor, but vanilla extract or vanilla paste are convenient alternatives.
- Choose a quality Kentucky bourbon for the best flavor impact in the sauce.
- Whisking continuously during temperature changes is crucial to prevent the eggs from curdling.
- The ice bath is important to quickly cool the sauce and stop the cooking process, ensuring smooth texture.
- Save egg whites from this recipe for meringues or other recipes.
