Brandy Crème Anglaise
Serves: 2¾ cups
  • 1 cup (240 grams) heavy whipping cream
  • 1 cup (240 grams) whole milk
  • ½ cup (100 grams) granulated sugar, divided
  • 1 tablespoon (18 grams) vanilla bean paste*
  • ⅛ teaspoon flaked sea salt
  • 5 large egg yolks (93 grams)
  • 2 tablespoons (30 grams) brandy
  1. In a medium saucepan, heat cream, milk, ¼ cup (50 grams) sugar, vanilla bean paste, and salt over medium-low heat, stirring frequently, just until steaming. (Do not boil.)
  2. In a medium bowl, whisk together egg yolks and remaining ¼ cup (50 grams) sugar. Slowly pour about half of warm cream mixture into egg mixture, whisking constantly. Add egg mixture to remaining warm cream mixture, whisking to combine. Cook, whisking constantly, until mixture starts to thicken and coats the back of a spoon and an instant-read thermometer registers 180°F (82°C). Immediately pour anglaise into a fine-mesh sieve over a medium bowl. Place in an ice bath to cool quickly, or cover with a piece of plastic wrap, pressing wrap directly onto surface, and refrigerate until completely cool. Once cool, stir in brandy. Cover and refrigerate for up to 4 days.
* We used Heilala Vanilla Bean Paste
Recipe by Bake from Scratch at