Crème Anglaise and Raspberry Coulis

Crème Anglaise

Adapted from Above and Beyond Parsley:Food for the Senses

by The Junior League of Kansas City, Missouri


This recipe seems a little fussy, but doing what seem like extra little steps (straining, washing pans) help ensure a beautiful result.


3 egg yolks

¼ cup sugar (I use India Tree Caster Sugar)

⅛ teaspoon salt

1 cup heavy cream

1 vanilla bean

2 tablespoons Amaretto (almond-flavored liqueur, Luxardo brand preferred) or Frangelico (hazelnut- flavored liqueur if you prefer that flavor to almond)

½ teaspoon vanilla extract


In a bowl, by hand whisk together the egg yolks, sugar, and salt until light and thickened. Don't be stingy; take enough time to do this - at least 5 minutes.


Combine the cream and vanilla bean in a saucepan, and bring to a boil. Remove the pan from the heat, and cool for at least 5 minutes.


Whisking constantly to avoid scrambling the eggs, add the cream-vanilla bean mixture to the egg mixture.  Put the resulting mixture through a fine strainer to make sure it's smooth, with no bits of cooked egg in it.  Rinse the strainer because you will be using it again.  Wash the saucepan.


Pour the combined cream and egg mixture back into the now-washed saucepan, and cook over low heat, making sure it does not boil, until it's thick enough to coat the back of a spoon. To test this, dip a teaspoon into the mixture, remove it, and run your finger down the back bowl of the spoon.  If you get a stripe, it's done.


Remove the pan from the heat, and stir in the Amaretto or Frangelico and the vanilla extract. Remove the vanilla bean, and strain the sauce again through the sieve.  


Refrigerate until cold.


Raspberry Coulis

Adapted from Above and Beyond Parsley:Food for the Senses

by The Junior League of Kansas City, Missouri


Puree the following ingredients in a blender or food processor.


1½ cup fresh raspberries or frozen raspberries (no sugar added)

¼ cup powdered sugar (I use India Tree Fondant & Icing Sugar)

¼ cup Chambord (raspberry-flavored liqueur)


Put through a strainer to get rid of the raspberry seeds, and refrigerate until cold.