Print

Irresistible Pumpkin Spice Crème Anglaise

Pumpkin Spice Crème Anglaise - featured image
Print Recipe

A luscious, creamy dessert sauce bursting with warm pumpkin spice flavors, perfect for drizzling over pies, cakes, or stirring into coffee.

Ingredients

Scale
  • 1 cup (240 ml) whole milk
  • 1 cup (240 ml) heavy cream
  • 5 large egg yolks
  • 1/3 cup (65 g) granulated sugar
  • 1 teaspoon vanilla extract
  • 1 teaspoon pumpkin spice
  • Pinch of salt

Instructions

  1. In a medium saucepan, combine 1 cup (240 ml) of whole milk and 1 cup (240 ml) of heavy cream. Heat over medium-low heat until just steaming, but not boiling.
  2. While the milk mixture is heating, whisk together 5 large egg yolks and 1/3 cup (65 g) granulated sugar in a medium mixing bowl until the mixture is pale and slightly thickened.
  3. Gradually pour the warm milk mixture into the egg yolk mixture, whisking constantly to prevent the eggs from curdling.
  4. Return the mixture to the saucepan and cook over low heat, stirring constantly with a heatproof spoon. The mixture will thicken slightly and coat the back of the spoon. This step will take about 7-10 minutes.
  5. Remove the saucepan from heat and stir in 1 teaspoon of vanilla extract, 1 teaspoon of pumpkin spice, and a pinch of salt.
  6. Strain the mixture through a fine-mesh strainer into a clean bowl to remove any bits of cooked egg.
  7. Let the crème anglaise cool at room temperature, then transfer it to a container and refrigerate. It will continue to thicken as it chills. Serve cold or at room temperature.

Notes

For best results, use freshly ground spices and high-quality vanilla extract. Adjust the pumpkin spice blend to suit your taste. Strain the sauce for a silky smooth texture.

Nutrition

Keywords: Pumpkin Spice, Crème Anglaise, Fall Dessert, Dessert Sauce, Autumn Recipe

Find it online: https://blingbite.com/irresistible-pumpkin-spice-cr-e-me-anglaise-recipe-for-fall/