This Baileys Crème Anglaise is rich and velvety with a luxurious taste and couldn’t be easier to make. Serve it up with our Five High Chocolate Cake or our Molten Chocolate Cake.
2 egg yolks
3 tablespoons granulated sugar
½ cup heavy cream
¼ cup milk
2 tablespoons Baileys Irish Cream liqueur
½ teaspoon vanilla extract or vanilla bean paste
In a medium saucepan, warm the heavy cream and milk over medium heat just until steaming but not boiling. Slowly drizzle / pour half the warm milk mixture into the yolks while whisking continuously. This method of tempering the eggs will keep them from scrambling.