Red Velvet Creme Anglaise Recipe

Cooking Directions

• STEP 1.In a medium saucepan, heat the milk over medium heat until it starts to steam.
• STEP 2.In a separate bowl, whisk together the egg yolks and sugar until well combined.
• STEP 3.Slowly pour the hot milk into the egg mixture, whisking constantly to prevent curdling.
• STEP 4.Return the mixture to the saucepan and cook over low heat, stirring constantly, until it thickens enough to coat the back of a spoon.
• STEP 5.Remove from heat and stir in the vanilla extract and red food coloring.
• STEP 6.Strain the sauce through a fine-mesh sieve to remove any lumps.
• STEP 7.Let the sauce cool to room temperature before serving or refrigerate for later use.
• STEP 8.Serve the Red Velvet Creme Anglaise drizzled over your favorite desserts.

Cooking Tips

• Be sure to whisk the egg yolks and sugar together thoroughly to ensure a smooth sauce.
• To prevent curdling, slowly pour the hot milk into the egg mixture while whisking constantly.
• Straining the sauce through a sieve will help remove any lumps and create a silky texture.

Storage and Serving

• Store any leftover sauce in an airtight container in the refrigerator for up to 3 days.
• Before serving, let the sauce come to room temperature or gently reheat it in a saucepan over low heat.
• Drizzle the Red Velvet Creme Anglaise over cakes, brownies, or ice cream for a delicious finishing touch.