Brandy Crème Anglaise Recipe from a Private Chef

Private Chef Michael in London brought us his mince pie and pistachio soufflé recipe last week and now he’s brought us his Brandy Crème Anglaise Recipe that is the perfect accompaniment.

Private Chef Michael

 

Chef Michael is an incredibly talented Chef who’s skills show when he is pairing and creating unusual combinations, and we think the recipe below shows that!  He is applying for MasterChef next year, good luck!  Michael has strong links to Spain and finds that most of his cooking is inspired by the Mediterranean.  Michael took a culinary journey across Europe, through 12 countries, to perfect his style by learning from local street markets and cooks.

Read the really simple and quick recipe below, perfect for impressing your guests.  If you’d like to try something a little different try adding in a few essences of a different flavour, we put in some cinnamon essence.

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Brandy Crème Anglaise
This is the perfect accompaniment for dessert.
Brandy Crème Anglaise
Prep Time 0 minutes
Cook Time 10 minutes
Passive Time 0 minutes
Servings
people
Ingredients
Prep Time 0 minutes
Cook Time 10 minutes
Passive Time 0 minutes
Servings
people
Ingredients
Brandy Crème Anglaise
Instructions
  1. Whisk egg yolks, cream, sugar, liqueur and vanilla extract in a small saucepan until smooth.
  2. Place the saucepan over a medium-low heat and cook, stirring constantly with a rubber spatula scraping the bottom until the mixture is hot and thickens slightly. Keep the temperature of the mixture at 82°C for 8 to 10 minutes.
  3. Remove from heat, strain and allow to cool.
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