Martha Stewart Bourbon Creme Anglaise

Martha Stewart bourbon creme anglaise takes about 20 minutes and just milk, egg yolks, sugar and bourbon to make a silky, pourable vanilla-free custard sauce. This easy stovetop dessert sauce fits Sunday dinner, Christmas dessert tables, Thanksgiving pie spreads and holiday brunch.

Stir the sauce nonstop over low heat until it coats the back of a spoon and reads 180°F on a thermometer. Stop sooner and it stays thin, but push past it and the yolks scramble into lumps.

Martha stirs the bourbon into the milk and egg mixture before cooking, so the alcohol mellows into a warm, round flavor instead of tasting sharp. Her recipe also finishes with a quick strain and an ice-water bath, which keeps the custard glossy and smooth.

Martha Stewart Bourbon Creme Anglaise

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Course: DessertCuisine: AmericanDifficulty: Medium

Servings

12

servings

Prep time

10

minutes

Cooking time

10

minutes

Calories

70

kcal

A pourable custard that turns silky once it thickens gently over low heat. Straining it and chilling it fast in an ice bath keeps the texture smooth and glossy.

Ingredients

• 2 cups whole milk
  

• 6 large egg yolks
  

• 1/4 cup sugar
  

• Pinch of fine sea salt
  

• 1 tablespoon bourbon
  

Directions

• Prep the ice bath: Fill a large bowl with ice and cold water and set it aside. That way it's ready the moment the sauce comes off the heat.
• Heat the milk: Pour 2 cups whole milk into a medium saucepan and bring it to a boil over medium heat. While it heats, you can get the yolks ready.
• Whisk the yolks: Whisk 6 large egg yolks, 1/4 cup sugar and a pinch of fine sea salt in a medium bowl until thick and light. Then the yolks are ready to take on the hot milk.
• Temper the eggs: Slowly pour half of the hot milk into the yolks while stirring constantly. Then pour that mixture back into the saucepan with the remaining milk, still stirring, and add 1 tablespoon bourbon.
• Cook the custard: Set the saucepan over low heat and bring it to a gentle simmer, stirring constantly. Keep cooking until it coats the back of a spoon and reaches 180°F on an instant-read thermometer, then take it off the heat.
• Strain and chill: Pour the creme anglaise through a fine mesh sieve into a medium bowl. Then set the bowl in the ice-water bath and stir until it cools, and keep it refrigerated for up to 1 day.

Tools for this recipe

• Cuisinart MultiClad Pro 3-quart saucepan, ThermoPro instant-read thermometer, Cuisinart fine mesh strainer set. As an Amazon Associate I earn from qualifying purchases.

FAQs

What can I serve bourbon creme anglaise with?

Martha's recipe is written to go with Virginia Willis's Mama's Angel Food Cake, and it works the same way over any light cake. I also like it spooned over fresh berries, poached pears or warm bread pudding.

Can I make creme anglaise without bourbon?

Yes, just leave the bourbon out or swap in 1 teaspoon of vanilla extract. You'll lose the warm, oaky note, but the custard sets exactly the same way.

How long does bourbon creme anglaise keep?

Keep it covered in the refrigerator for up to 1 day, as the recipe says. Stir it before pouring, since it can thicken a little as it sits.

How do I know when the creme anglaise is done?

It's done when it coats the back of a spoon and reads 180°F on an instant-read thermometer. Run your finger through the coating, and if the line holds without running, you're there.

What if my creme anglaise curdles?

Take it off the heat right away and pour it through the fine mesh sieve into the ice bath. Stir it hard, and if it's only slightly grainy, a quick whirl in a blender smooths it out. To avoid this, keep the heat low and never stop stirring.