🍮 Amarula Crème Anglaise – Classic French Custard Sauce
This is one of those foundational sauces every cook should have in their repertoire.Crème anglaise is all about control, patience, and understanding heat — no shortcuts, no distractions.Here, a classic French custard is gently elevated with Amarula, bringing soft caramel, vanilla, and subtle fruit notes that round everything out beautifully. It’s rich but fluid, indulgent without being heavy, and endlessly versatile.Pour it warm over cake, ice cream, fruit, or simply enjoy it by the spoonful. Back to basics doesn’t mean boring — it means mastering the fundamentals and letting quality ingredients shine.
Ingrédients
Équipement
MĂ©thode
- In a medium saucepan combine the Amarula, cream, and milk. Heat gently until just steaming (don’t boil).
- While the liquids are warming, whisk the egg yolks and sugar in a bowl until smooth and slightly pale.
- Slowly pour a small amount of the hot Amarula-cream mixture into the yolks, whisking constantly (this gently raises the egg temperature so they don’t scramble). Once incorporated, gradually whisk the rest of the hot liquid in.
- Return the mixture to low heat and cook, stirring constantly, until the sauce thickens enough to coat the back of a spoon — usually 8–15 min. Do not let it boil — keep the heat low.
- Remove from heat, stir in the vanilla (or add the split vanilla bean at the start). Strain through a fine sieve into a clean bowl to remove any cooked egg bits.
- You can serve the sauce warm or chill it (covering the surface with plastic wrap to prevent a skin forming). It will thicken slightly as it cools.
Remarques
Amarula adds fruity, creamy caramel notes — adjust sugar to taste.
If the sauce gets too hot and curdles (tiny grainy bits), strain and whisk vigorously — sometimes this smooths it out.
Serve over Malva pudding, pound cake, berries, ice cream, poached fruit — all excellent matches.
If the sauce gets too hot and curdles (tiny grainy bits), strain and whisk vigorously — sometimes this smooths it out.
Serve over Malva pudding, pound cake, berries, ice cream, poached fruit — all excellent matches.