New This Month

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

Photography: Ellie Miller

Source: Martha Stewart Living, November 2006


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


  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.

Cook's Notes

Brush the ramekins with butter, and then dust them with sugar to give the souffles a surface to adhere to as they rise. Then tie a parchment collar around each ramekin, extending the paper a few inches above the rim; this will help the desserts keep their shape while they are baking.


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