Creme Anglaise with Honey
4 servings
20 minutes
Honey Anglaise cream is an exquisite dessert of French cuisine, known for its silky texture and delicate flavor. This cream is often used as a base for many sweet dishes or served separately as a refined treat. Its history traces back to classic French gastronomy recipes, where the art of making custards has been perfected. The honey added to this version gives the dessert a warm, floral note, while vanilla makes it particularly aromatic. Preparation requires precision: it's important not to overheat the mixture to maintain its smoothness. Served chilled, Anglaise cream pairs perfectly with fruits, pastries, or chocolate. It is a true delight for connoisseurs of refined desserts.
1
Prepare an ice bath to cool the cream.
2
In a small saucepan, combine milk, cream, vanilla extract, and honey, and bring to a boil.
- Whole milk: 1 glass
- Heavy (double) cream: 1 glass
- Vanilla extract: 2 teaspoons
- Honey: 1 tablespoon
3
Meanwhile, beat the yolks and sugar well, gradually adding the milk mixture. Then place over medium heat, stirring constantly until the cream thickens. After that, remove from heat, strain the cream, and cool it in an ice bath.
- Egg yolk: 6 pieces
- Sugar: 0.5 glass
