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Brandy Crème Anglaise

Brandy crème
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Makes 1 cup| Hands-On Time: | Total Time:


  • 1 cup half-and-half
  • large egg yolks
  • 1/4 cup granulated sugar
  • 1 tablespoon brandy


  1. In a small saucepan, bring the half-and-half just to a boil. In a medium bowl, whisk together the egg yolks and sugar. Whisking constantly, slowly add the hot half-and-half.
  2. Return the mixture to the saucepan and cook over medium-low heat, stirring, until the mixture lightly coats the back of a spoon, 3 to 5 minutes (do not boil). Remove from heat, stir in the brandy, and strain. Serve warm or chilled with the Bittersweet Chocolate Soufflé, if desired.
By December, 2010

Nutritional Information

  • Per ServingServing Size: 2 1/2 tablespoons
  • Calories 107
  • Fat 6g
  • Sat Fat 3g
  • Cholesterol 83mg
  • Sodium 19mg
  • Protein 2g
  • Carbohydrate 10g
  • Sugar 8g
  • Fiber 0g
  • Iron 0mg
  • Calcium 49mg
What does this mean? See Nutrition 101 .

Quick Tip

Microwave and refrigerator in the kitchen
The Brandy Crème Anglaise can be made up to 2 days in advance. Refrigerate covered. Serve chilled.

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    High in vitamin C, these hard, tart berries are grown in bogs in colder regions of North America and Europe. They’re almost always eaten cooked, as in the classic Thanksgiving relish.