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White Chocolate Vanilla Crème Anglaise

5 from 5 votes


  • 2 cups Heavy Cream
  • 4 ounces White Chocolate cut into small pieces
  • 1 tablespoon Pure Vanilla Extract
  • 2 tablespoons Sugar
  • 4 large Egg Yolks


  • In a stainless steel pan, scald the cream and add the chocolate to melt.  In a medium bowl, beat the sugar, vanilla and egg yolks.  Add 2 to 3 ounces of the hot cream to the egg mixture and mix well.  Slowly pour in the rest of the cream into the egg mixture.
  • Return the stainless steel pan to a medium heat for about 5 to 7 minutes.  Stir constantly with a wooden spoon until mixture becomes thick enough to coat the back of a spoon.  (When you run your finger across the back of a spoon, the mark of your finger should remain).
  • Immediately strain through a fine strainer into a stainless bowl and whisk it for a minute to release the heat.  Cool it in an ice-water bath.
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Chef Jean-Pierre

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