Angel of Anglaise

Angel of Anglaise

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Makes1 cups


  • 4 ounces white chocolate chopped into 1/4-inch pieces
  • 1 cup heavy cream
  • 2 large egg yolks
  • 2 tablespoons granulated sugar


  • This ethereal confection is created by first melting the white chocolate very slowly in the top half of a double boiler over low heat. While the chocolate melts, heat the heavy cream in a saucepan over medium heat and bring to a boil.
  • It takes a few minutes for the cream to boil, but rather than gazing at the stars, whisk the egg yolks and sugar in a separate bowl for three minutes. Carefully pour the boiling cream into the egg yolk and sugar mixture, then stir very gently to combine. Return the mixture to the saucepan and heat over medium-high heat, stirring constantly just until the mixture begins to simmer. Pour the simmering mixture into the bowl with the melted white chocolate, stirring gently to combine.
  • The creme anglaise may be used immediately, perhaps with your favorite chocolate cake. Since heaven can wait, you also can cool the sauce and serve it chilled with freshly picked berries. White Chocolate Creme Anglaise, warm or cool, will make you feel good inside.

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