Bailey’s Irish Crème Anglaise
Rich and creamy crème Anglaise is perfect drizzled over fresh fruit, pound cake, or other desserts
Serves: 21/2 cups
  • ¼ cup of Bailey’s Irish Cream
  • 2 cups of whipping cream
  • ¼ cup sugar
  • 2 tsp vanilla
  • 4 egg yolks
  1. In a small, heavy saucepan, heat cream and vanilla until bubbles form at edges
  2. While cream is heating, whisk together egg yolks and sugar until smooth. Slowly pour ½ cup of hot milk mixture into egg yolks, whisking constantly. Gradually add egg yolk mixture back to remaining milk mixture, whisking constantly. Add the Bailey’s half way through the reduction. Continue to cook, stirring constantly, until the mixture coats the back of a spoon.
  3. Great with Upside-Down Pear Gingerbread Cake
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