Creme Anglaise

Prep Time: 1 Hour
Yields: 3 Cups

The classical French Creme Anglaise is a basic custard sauce of eggs, sugar and cream. In Louisiana, we add bourbon to make a whiskey sauce, the best accompaniment for bread pudding and custard. This versatile sauce can even be served with ice cream. Try adding different liqueurs for a unique flavor.


2 cups heavy whipping cream
1 cup sugar
pinch of cinnamon
pinch of nutmeg
1 tbsp pure vanilla extract
4 egg yolks, beaten
1 tbsp cornstarch
1/4 cup bourbon

In a heavy-bottomed saucepan, scald whipping cream over medium-high heat. In a separate mixing bowl, combine sugar, cinnamon, nutmeg, vanilla, egg yolks and cornstarch. Whisk until well mixed and creamy. Add bourbon and fold once or twice until blended. Ladle 1 cup of hot cream into mixing bowl, stirring constantly while pouring. Whisk contents of mixing bowl into pot of hot cream, stirring constantly. Cook 1-2 minutes and remove from heat. Should mixture become too thick, add a little cold whipping cream.