advertisement

advertisement

No Thanks
Let
Keep In Touch With MarthaStewart.com

Sign up and we'll send inspiration straight to you.

Martha Stewart takes your privacy seriously. To learn more, please read our Privacy Policy.

Caramel Creme Anglaise

You can make the creme anglaise and caramel a day ahead of the Bittersweet Chocolate Souffles. Refrigerate the creme anglaise and store the caramel at room temperature in airtight containers.

  • Yield: Makes 1 1/4 cups
Caramel Creme Anglaise

Photography: Ellie Miller

Source: Martha Stewart Living, November 2006

Ingredients

  • 3 large egg yolks
  • 1 cup sugar
  • 1/2 cup whole milk
  • 1 cup heavy cream
  • 1/8 teaspoon fresh lemon juice

Directions

  1. Prepare an ice-water bath. Whisk together yolks and 1/4 cup sugar in a medium bowl. Bring milk and 1/2 cup cream to a simmer in a medium saucepan. Pour one-third of the hot milk mixture into yolk mixture, whisking until combined.

  2. Pour yolk mixture back into pan. Cook over medium heat, stirring, until mixture coats the back of a spoon, 6 to 7 minutes. Transfer pan to ice-water bath, and let the creme anglaise cool completely.

  3. Put 3/4 cup sugar, 1/4 cup water, and the lemon juice into a medium saucepan over high heat. Bring to a boil, without stirring, and cook until caramel turns dark amber. Remove from heat, and stir in the remaining 1/2 cup cream.

  4. Whisk together creme anglaise and caramel in a medium bowl, and serve.

Reviews (2)

  • pamcake318 9 Jan, 2011

    I found this recipe as a link from another one. Bittersweet Chocolate Souffles with caramel sauce...this being the caramel sauce. Can't wait to try it.

  • emersonshiang 21 Nov, 2007

    what can i serve this with?
    could you please put the recipie with it?

Related Topics