Crème Anglaise and Strawberry Coulis

©MakeMineLemon - Crème Anglaise and Strawberry Coulis

©MakeMineLemon – Crème Anglaise and Strawberry Coulis

Crème Anglaise is another recipe you need to put in your culinary toolkit.  It is classic.  Previously I made Crème Fraîche.  It has so many uses for both sweet and savory, but now it is all about Crème Anglaise and Strawberry Coulis.  These recipes will fancy up the most humble dessert.  I know it was just Christmas, but Valentine’s Day is coming.

I think of Crème Anglaise as the Goldilocks sauce – not too sweet, not too rich, but just right.  I did some serious research.  There are many recipes out there that have more egg yolk and more sugar.  More yolks make it just too rich for me and it begins to taste eggy and if there is more sugar it becomes too sweet.  If you are going to use this for a bed of a dessert keep in mind there is sugar in the coulis, and cake.  However, if you want it sweeter or richer obviously you’re the cook, you’re the boss.  I read a blog where the person proclaimed she likes her dessert hurt-her-teeth-sweet.  While this made me smile I also kind of cringed.  I want flavor and just enough sweet. I do not like to blow up my taste buds.  I think this recipe strikes a balance.

©MakeMineLemon - Crème Anglaise Ice Bath

©MakeMineLemon – Crème Anglaise Ice Bath

Once the milk goes in the pot you need to give it your full attention.  Stir constantly.  Do not let it boil.  It needs to cook until it coats the back of a spoon.  Run your finger across the back of the spoon – if a trail is visible or leaves a path it is done. Boiling point is 212°F, if it goes over 180°F it will curdle.  Be sure to strain it through a sieve in case you have some curdling and to ensure a smooth Crème Anglaise.

You can make your Crème Anglaise and fruit coulis a day before.  Chef Pépin even says you can make the cake a day before.  I would not advise more than a day for maximum taste, but it is an option.

©MakeMineLemon - Crème Anglaise and Strawberry Coulis Hearts

©MakeMineLemon – Crème Anglaise and Strawberry Coulis Hearts

I would suggest to those that have sketchy plating skills – you can practice a day before then you can eat your mistakes research.  And you can hide your missteps with mint.

Be sure not to waste your whites.   Take those whites and make pavlova or meringues, or if you are feeling brave make some macrons, my personal bucket-list – no waste people.  For each white use ¼ cup sugar.  You will need to adjust cream of tartar and/or white vinegar.

I hope you all had a wonderful Christmas and New Years.  I can’t wait to see what you make this coming year.  I have several goals this year.  I want to be more organized and a better cook.  Oh, and a better photographer.  I have decided not to call them New Year’s resolutions, but rather goals for the coming year. You know what happens to resolutions?  Nothing….

5.0 from 2 reviews
Crème Anglaise and Strawberry Coulis
  • 2 cups half & half or whole milk
  • 1 vanilla bean, split lengthwise
  • ½ cup sugar
  • 4 large egg yolks, room temperature
  • For the Strawberry Coulis
  • Frozen strawberries
  • Sugar to taste
  • A squeeze of lemon juice
  1. Mise en place ~ Gather ingredients.
  2. For the coulis
  3. Place thawed strawberries in blender
  4. Add sugar to taste and a squeeze of lemon to brighten flavor.
  5. Blend then strain through a sieve or a foodmill.
  6. Store in a jar in the refrigerator until ready to use.
  7. If you have a squeeze bottle it makes it easier to plate.
  8. For the Crème Anglaise
  9. Set a fine strainer over a bowl that has a 3-cup capacity.
  10. Set the bowl in a pan of cold water.
  11. Rinse your pot with cold water – pour out the water, but leave it wet. It seem to help keep it from scorching.
  12. In the saucepan add the half-and-half and vanilla bean.
  13. Cook over moderately low heat just until small bubbles appear around the rim; about 5 minutes.
  14. In another medium bowl, whisk the sugar and egg yolks.
  15. When milk is hot, whisk into the egg/sugar mix in a thin stream so not to curdle the yolks.
  16. Pour the mixture back into the saucepan; cook over moderate heat, stir constantly with a wooden spoon, until the sauce has thickened slightly; about 4 to 5 minutes.
  17. Immediately strain the sauce into the bowl that is sitting in the ice bath (a small bowl in a larger bowl of ice water). This will stop the cooking and will strain out any overcooked egg.
  18. Scrape the vanilla seeds into the sauce.
  19. Serve or refrigerate until chilled.
If you do not have a heavy-bottom pan, then cook over a baine marie or a double-boiler to avoid scorching. That is just a heat-proof bowl over a pan of water. The water should simmer, but not boil. The bowl should not touch the simmering water.

Wait to add sugar to yolks until you are ready to temper them with the hot milk. If you add sugar too soon you will “burn” the yolk causing it to lump. It will not incorporate well and you will end up with an eggy taste. When you do add the sugar make sure your whisk is moving as you slowly add the sugar.

Crème Anglaise is done when you can run your finger through the back of the spoon and it leaves a path.

I am taking this to

Susan’s at Metamorphosis Monday 
Paula’s at Marvelous Mondays
Sarah’s at Make The Scene Monday 
Jane’s at Melt In Your Mouth 
Chandra’s at Show Me Your Plaid Monday’s! 
Kayla at Sweet Sharing Monday
Ali’s at Recipe Sharing Monday
Kathryn’s at Make It Pretty Monday
Debbie’s at Confessions of a Plate Addict
Megin’s at Brag About It 
Krista’s at Heavenly Achievements
Linda’s at Nifty Thrifty Tuesday
Marty’s at Inspire Me Tuesday 
Maria’s at Tuesdays At Our Home
Kathe ‘s at Your Gonna Love It Tuesday
Alice’s at Empty Your Archive 
Kim’s at Wow Us Wednesday
Sherry’s at Open House Party 
Ashley’s at What’s In The Kitchen 
Dana’s at Two Girls and A Party 
Sherry’s at Home Sweet Home
Lindsay’s at Show And Share
The Style Sister’s Centerpiece Wednesdays
Laura’s at Work It Wednesday
Jann’s at Share Your Cup 
Leslie’s at Create It Thursday 
Miz Helen’s at Miz Helen’s Country Cottage
Liz at The Brambleberry Cottage
Nici at All Things Thursday
Debra’s at Be Inspired Friday 
Cindy’s at Show and Tell Friday 
Michael’s at Foodie Friday 
Courtney’s at Feathered Nest Friday
Becca’s at  Friday’s Five Features
Diann’s at Thrifty Things Friday
Jen’s at Fabulously Creative Friday
Jenny’s at Fridays Flash Blog
Diane’s at Pin Me Party
Ruthie’s at Show and Tell
Leigh Anne’s at Finding the Pretty and Delicious 
Linda’s at What To Do Weekend 
Shauna’s at The Weekend re-Treat
Ms. Scaper’s at The Tablescaper 
Aimee’s at Twigg Studios
Vanessa’s at NiftyThrifty 
Carole’s at Carole’s Chatter 
Chrystal’s at Ladies Only 
Jamie’s at Social Sunday 

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34 Responses to Crème Anglaise and Strawberry Coulis

  1. Your Crème Anglaise and Strawberry Coulis is gorgeous and would be perfect for Valentines. In the meantime I could practice my skills, which I think I’ll need to plate it as beautifully as you have.

    Happy New Year,

    • Ms. Lemon says:

      Thanks Sam. As you can see I need practice, but it is my goal this year.

      Happy New Year to you and your family.

  2. Happy New Year Madonna, and Merry Christmas too! I’m just beginning to get back to visiting my blogging friends after spending the holidays with 5 adorable (but time consuming) kids. Your Crème Anglaise and Strawberry Coulis sounds amazing, what a beautiful conclusion to a nice dinner!

  3. Monique says:

    Have a healthy..happy peaceful and creative New Year..
    Love the hearts Madonna..
    I am sad to say I just read your Christmas post..this not being able to follow it just amkes it ahrd to keep up..yet we hve tried!

    I love what blogging has brought to my little life too..Such nice people:)

    • Ms. Lemon says:

      Monique, I am so glad you stopped by. I need to look into why you are unable to follow. I have others from other countries that follow, so I don’t think it is that. Maybe someone will let me know if they read this.

  4. Absolutely lovely and a great first post of the new year. I’m with Monique, I wanted to follow through an email notice of your posts but if I click on the email symbol all it does it go to writing you an email, not subscribing.

    • Ms. Lemon says:

      Thanks Karen. Try going to subscribe to via e-mail. It is located on the sidebar below categories and above my favorite blogs. See if that works, if not then I will have to do more research.

  5. Kitty says:

    Hi Madonna,
    Happy New Year to you, first of all! Your creme anglaise looks fantastic, but it’s the strawberry coulis hearts that are making me swoon!! What a lovely dessert for ❤️’s Day it would make.

    • Ms. Lemon says:

      I have something coming next week to gear you up for Valentine’s Day. I know it is early, but I needed the time to learn to make those little hearts.:)

  6. This would be so great at Valentine’s day! Thanks for sharing at TTF!

  7. Monique says:

    Well we can talk about Call The Midwife on our blogs:)
    New season is..March?

    • Ms. Lemon says:

      I love each of the characters. I can’t wait for the new season to start. I think they are at 1959. March 30th is what I have calendared. I also love Doc Martin and The Bletchley Circle.

  8. Miz Helen says:

    What a special dessert, your presentation is just beautiful! Thanks so much for bringing this awesome recipe to Full Plate Thursday today and have a great weekend!
    Miz Helen

  9. Poppy says:

    Happy New Year, Madonna!

    And, what a sweet and special way to start it, with this exquisite Crème Anglaise and Strawberry Coulis! I wish you all the very best with your goals and look forward to all your culinary and camera creativity!


    • Ms. Lemon says:

      Thanks for stopping by Poppy. I have enjoyed your site so much. You live in such a perfect place to take photos. Thanks for the peek into your world.

  10. Thanks for sharing with us at our Marvelous Monday party tonight – this is not a recipe I have ever tried… you make it look easy. Pinned to my MM board.

  11. I love Crème Anglaise and your Strawberry Coulis looks pretty. I too prefer my desserts to not be overwhelmingly sweet when I eat them but if I’m entertaining I tend to play it by ear depending on the crowd.

  12. What a lovely dessert. Like you I prefer desserts that aren’t overly sweet and hope to take better pictures and do more cooking this year. Happy 2014, Madonna.

    • Ms. Lemon says:

      Cathy, thanks for stopping by. This is just the precursor – please come back and visit on Wednesday. I love your photos and your cooking.

  13. Oh this looks amazing!!! Ms Lemon you have done it again! Thank you for linking at Show Me Your Plaid Monday’s!!! You have been Pinned!

  14. Jenna says:

    This caught my eye on the Style Sisters feature this week! It is gorgeous!

  15. It’s beautiful, Madonna! I would need lots of practice for those lovely hearts! Hugs…Debbie

  16. Miz Helen says:

    Your recipe is featured on Full Plate Thursday this week. Enjoy your new Red Plate and have a great weekend!
    Miz Helen

  17. Jann Olson says:

    I really am a food dummy. I have never heard of either of these. Oh my, how gorgeous it looks! Thanks for sharing with SYC.

  18. susan says:

    wow – that is so, so, so, so, so pretty!!

  19. Diane Roark says:

    I have never try anything like this BUT it looks and sounds so delicious! Thanks for stopping by and linking up at Saturday Dishes. I pinned them!!
    Diane Roark

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