Food & Cooking Recipes Dessert & Treats Recipes Bourbon Creme Anglaise 1 Review By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on September 28, 2016 Print Rate It Share Share Tweet Pin Email Yield: 3 cups This great bourbon cream anglaise recipe should be used in Virginia Willis's Mama's Angel Food Cake with Bourbon Creme Anglaise. Ingredients 2 cups whole milk 6 large egg yolks ¼ cup sugar Pinch of fine sea salt 1 tablespoon bourbon Directions Prepare an ice-water bath; set aside. Place milk in a medium saucepan and bring to a boil over medium heat. In a medium bowl, whisk together egg yolks, sugar, and salt until thick and light. Slowly pour in half of the hot milk, while stirring constantly. Slowly pour the egg mixture into the remaining milk mixture, stirring constantly. Stir in bourbon. Place saucepan over low heat and bring to a gentle simmer, stirring constantly. Continue cooking until mixture is thick enough to coat the back of a spoon and reaches 180 degrees on an instant-read thermometer. Remove from heat. Strain creme anglaise through a fine mesh sieve set over a medium bowl. Set bowl in ice water bath and stir creme anglaise until cooled. Keep refrigerated until ready to use, up to 1 day. Rate it Print