Crème Anglaise Recipe
Crème Anglaise, the classic custard sauce, is versatile and can be flavored a million different ways. This is a great basic recipe to have on hand. It can elevate an ordinary dessert into a special presentation. The recipe makes 3 cups of sauce.
Ingredients
- 1/2 vanilla bean ( or 1 teaspoon vanilla extract)
- 8 oz whole milk (1 cup)
- 8 oz heavy cream (1 cup)
- 6 large egg yolks
- 3 oz granulated sugar (1/3 cup)
Instructions
- 1
Split ½ vanilla bean and scrape out the seeds. Combine 8 oz whole milk, 8 oz heavy cream the vanilla beans and the pod in a pan over medium high heat. Cook until scalding hot. Do not let it come to a full boil.
- 2
While the milk heats up, whisk together 6 large egg yolks and 3 oz granulated sugar. Whisk the hot milk into the bowl of egg yolks, then return the mix to the pan.
- 3
Cook the sauce over low heat, stirring constantly, until the mixture thickens enough to coat the back of a spoon (see photo). Remove from the heat immediately and strain.
- 4
Refrigerate until serving.
Cook it from the original
This recipe comes from baking-sense.com. Their page has the author’s own photos, notes and tips — the best place to cook it from.
Open the recipe on baking-sense.com