Skip to content

Robert St. John

Restaurateur, author, enthusiastic traveler, & world-class eater.

Brandy Crème Anglaise

Ingredients

1 cup cream
½ cup half and half
¼ cup brandy
¾ cup sugar, divided
4 egg yolks
1 tsp vanilla extract

Instructions

In a stainless steel pot bring the cream, half and half, brandy, half of the sugar and to vanilla a simmer. While it is heating, combine the yolks and remaining sugar in a mixing bowl and whip until pale yellow in color.

Slowly begin adding the cream mixture into to yolks, stirring constantly until all the milk has cream mixture has been added. Pour the mixture back into the sauce pot and cook over a low-medium flame stirring constantly. Cook until the mixture becomes thick enough to coat a spoon or spatula.

Remove from the heat and cool down in an ice bath.

This sauce may be made two-three days in advance.

Yields : 8-10 servings

Recent Recipes

Shrimp and Butternut Squash Bisque

One of the first recipes I ever created was a shrimp bisque. It’s been a staple at Crescent City Grill for years now, served to countless guests who have come through our doors. Back in those early days in the kitchen, there wasn’t any formal training to rely on— just curiosity, passion, and a willingness to experiment until it was just right. Adding butternut squash wasn’t a part of the original recipe. Though its natural sweetness balances the richness of the shrimp and the cream.

Read more

Roasted Brussels Sprouts

From the upcoming cookbook, Robert St. John’s Mississippi Christmas (due in October)

Read more

Black-Eyed Pea Hummus

If you're looking for a creative twist on traditional hummus, black-eyed pea hummus is a delicious and nutritious option. Made with creamy black-eyed peas, tangy lemon, and a hint of garlic, this dip offers a unique Southern flair while keeping all the classic flavors you love. Perfect as a party appetizer, a spread for sandwiches, or a healthy snack, this recipe is both easy to make and irresistibly tasty.

Read more