Description
Creme Anglaise is the dressed-up name for the delicious vanilla cream sauce that is served with so many desserts.
Ingredients
Scale
- 6 egg yolks
- 1/2 cup sugar
- 1 cup milk, do not use low-fat or skim
- 1 cup heavy cream
- 1 vanilla bean or 1 tablespoon vanilla bean paste
- 1/2 teaspoon kosher salt
Instructions
- În a medium saucepan add the milk and the heavy cream.
- Use a sharp knife to cut open the vanilla bean down the length of the pod. Place the back of the tip of the knife into the pod and scrape the seeds out.
- Add all the small black seeds and the vanilla bean to the milk mixture.
- Heat the milk and cream over medium-low heat until time bubbles appear all around the edge of the pan. Remove the milk from the heat.
- In a medium mixing bowl, Separate the egg yolks from the egg white. Reserve the egg whites for another recipe.
- Whisk the egg yolks and the sugar until they turn pale yellow.
- Temper the eggs by ladling a large spoonful of very warm milk and cream and stir it well to combine and raise the temperature of the eggs and sugar.
- While stirring constantly, pour the egg mixture into the milk mixture and return the pan to low heat.
- Add the kosher salt and gently cook until the Creme Anglaise has thickened. You are looking for a temperature of 170°-178°F or until the sauce coats the back of a spoon. Another way to check is to dip a spoon into the sauce and remove it, then trace a line on the back of the spoon through the sauce. If the track of your finger remains, the sauce is at the proper consistency.
- Remove the vanilla pod from the custard sauce and pat dry to remove any sauce, and reserve to make vanilla sugar.
- The sauce will continue to thicken as it cools. If the consistency is not smooth, strain out any cooked egg bits through a fine-mesh strainer.
- Serve the Creme Anglaise warm to slightly cool. Or transfer to an air-tight container, press a piece of plastic wrap directly on the surface of the sauce, then cover with a lid.
- Store in the refrigerator for up to 3-4 days. To use, gentle heat a portion of the creme anglaise in a saucepan over low heat until slightly warm while stirring frequently until the sauce reaches the desired consistency.
