Pistachio Crème Anglaise Sauce
In under 15 minutes, whip up a rich and creamy pistachio crème anglaise dipping sauce. It's perfect served alongside or as a garnish to your favorite dessert and sweet treats.
Servings: 10 servings (10 tablespoons or 150 ml)
Calories: 54kcal
Equipment
- heavy bottom sauce pan
Ingredients
- ¼ cup heavy cream
- ¼ cup whole milk
- 1 teaspoon vanilla extract
- 2 tablespoons granulated sugar
- 2 tablespoons pistachio paste
- 2 large egg yolks
Instructions
- In a heavy bottom saucepan combine heavy cream, milk, and vanilla extract. Cook over medium low heat until mixture is steaming (but not boiling), around 2 - 3 minutes.
- Meanwhile, whisk sugar, pistachio paste, and egg yolks together in a medium sized mixing bowl. Once the milk and cream mixture is steaming, stream the hot mixture over the eggs while quickly whisking.
- Whisk the egg mixture back into the saucepan with milk and cream. Continue to cook on low heat, stirring constantly for about 5 minutes, until the crème anglaise thickens and can coat the back of a wooden spoon.
- Strain with a fine mesh strainer and immediately place a piece of plastic wrap directly on the surface to prevent a skin from forming, then allow to cool.
- Serve alongside your favorite dishes such as donuts, cakes, pastries, fruits, soufflés, french toast, waffles, and more.
Notes
Storage: Place a piece of plastic wrap directly on the surface to prevent a skin from forming. Store in an airtight container in the refrigerator for up to 5 days.
The pistachio crème anglaise can be served either hot or cold.
Don't allow the crème anglaise to boil or the custard will break.
The crème anglaise is thin: First off, make sure you've allowed the crème anglaise to fully cool. If it has cooled and it's still too thin, then you didn't cook the crème anglaise long enough. It's important to cook the mixture over low heat until it's thick enough to coat the back of a wooden spoon.
The crème anglaise curdled: First, be sure to strain the sauce with a fine mesh strainer, as is noted in the recipe. Next, place the bowl with the crème anglaise over an ice bath and whisk vigorously. If this doesn't help, add the sauce to a blender and blend on high for a few moments. Although this may help incorporate the curdled eggs, the sauce won't have the same consistency as when properly made.
Nutrition
Serving: 1tablespoon | Calories: 54kcal | Carbohydrates: 3g | Protein: 1g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 1g | Cholesterol: 44mg | Sodium: 6mg | Potassium: 35mg | Fiber: 0.2g | Sugar: 3g | Vitamin A: 153IU | Vitamin C: 0.1mg | Calcium: 17mg | Iron: 0.2mg
