Like a rich liquid custard, crème anglaise fondue is perfect for dipping fruit or brownie bites. Drizzling cake or pie. Topping crepes. Can you say mmm?Is it a good sign or a bad that I have already started to test recipes for New Year’s Eve? Given that my husband and I just polished off a plate of beautiful fruit accompanied by a rich pool of Crème Anglaise “Fondue,” I guess it’s good.
Never mind that I have a final on Wednesday and tons more shopping to do. Delicious and healthy (at least the fruit), this Crème Anglaise Fondue was so worth it!
We have been a fondue-for-New Year’s Eve family for years. Avoid the expensive outings. And the drunks. Settle in for a good movie and three kinds of fondue. Roaring fire. Champagne when the ball drops in New York. And with luck, a fresh coat of glistening snow.
It’s the stuff that dreams are made of.
The crème anglaise was seriously easy to make and absolutely delicious. Just what I look for in a holiday treat. It’s really a thin custard that you just mix together and heat until thickened. The only real danger is that you will overheat and get lumps (to avoid, keep whisking when it starts to thicken), but word on the street is you can just strain them out.
Yes, this will be perfect for New Year’s Eve. Or for an after-shopping indulgence when my college daughter gets home. Or, okay I admit, as the weirdest football snack ever.
- ½ cup heavy cream
- ½ cup 2% milk (or other)
- 2 egg yolks
- ½ teaspoon vanilla
- 2 Tablespoons sugar
- Whisk ingredients in small saucepan. Heat on medium whisking periodically.
- When mixture starts to thicken (about 150F) whisk continuously until custard coats the back of a spoon (175-185F).
- Usually served cool but can be served warm.
- Many people say this will curdle at 180F, but I have never had that happen as long as I keep whisking at the end. The sauce is generally thicker at 185 than 175.
- Double the recipe if you are going to eat it with a spoon 🙂
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