Skip to main content
Epicurious
Bon Appétit

Chamomile Crème Anglaise

By Francois Payard

3.8

(1)

This recipe is an accompaniment for Pear Charlottes with Chamomile Crème Anglaise .

Recipe information

  • Yield

    Makes about 2 cups

Ingredients

2 1/2 cups half and half
8 chamomile tea bags
8 large egg yolks
1/3 cup sugar

Preparation

  1. Step 1

    Bring half and half to simmer in heavy medium saucepan. Add tea bags; remove from heat. Cover; let steep 30 minutes. Strain mixture through strainer into bowl; discard tea bags. Return half and half to same saucepan; bring to simmer.

    Step 2

    Whisk egg yolks and sugar in medium bowl to blend. Gradually whisk in hot half and half. Return mixture to same saucepan. Stir over medium-low heat until sauce thickens very slightly, about 15 minutes (do not boil; sauce will be thin but will thicken slightly when cold). Cover and chill overnight. (Can be made 2 days ahead. Keep refrigerated.) Serve cold.

TagsSauceCustardDessertChamomile TeaTeaBeveragesRumAlcoholFrenchEuropeanRaisinDried FruitFruitPearDinnerNut Free5 Ingredients or FewerMake AheadSimmerFallBon Appétit
Read More
Île Flottante
Originally called omelette à la neige (snow omelet) in reference to the fluffy snow-like appearance of the meringue, île flottante (floating island) has a lengthy history that dates back to the 17th century.
Fufu
Fufu is a dish that has been passed down through many generations and is seen as a symbol of Ghanaian identity and heritage. Making fufu traditionally is a very laborious task; this recipe mimics some of that hard work but with a few home-cook hacks that make for a far easier time.
Black Rice Pudding
Turn inky black rice into a dreamy coconut milk pudding you’re fully authorized to enjoy for breakfast or dessert.
Mint Julep
A strip of lemon zest balances this refreshing spring classic.
Dirty Martini Spritz
Attention, martini drinkers and spritz drinkers: Please for a single line.
Zabaglione
A light, frothy Italian dessert made from egg yolks, sugar, and Prosecco, this easy zabaglione recipe is perfect served warm with fruit and biscotti.
Sofrito Bolognese
An ex-boyfriend’s mom—who emigrated from Colombia—made the best meat sauce—she would fry sofrito for the base and simply add cooked ground beef, sazón, and jarred tomato sauce. My version is a bit more bougie—it calls for caramelized tomato paste and white wine—but the result is just as good.
Boozy Cherry and Chocolate Pavlova
Pavlova meets Black Forest cake in a holiday dessert designed to steal the spotlight.