Print

Crème Anglaise with Bourbon Sauce Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.2 from 4 reviews

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.

  • Author: Chef
  • 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

  1. 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.
  2. Prepare Ingredients: Gather all ingredients and tools before starting to ensure smooth preparation.
  3. 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.
  4. Mix Sugar and Yolks: In a separate bowl, whisk the granulated sugar into the egg yolks vigorously until fully blended and smooth. Set aside.
  5. 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.
  6. Infuse Vanilla: Let the heated cream mixture simmer for 2 minutes to infuse the vanilla flavor thoroughly.
  7. Temper the Eggs: Slowly pour the hot cream mixture into the egg yolks and sugar mixture, whisking constantly to combine quickly and avoid curdling.
  8. 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.
  9. 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.
  10. 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.

Find it online: https://cheftinaskitchen.com/creme-anglaise-with-bourbon-sauce-recipe/