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.
servings
Ingredients
- ½ 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 (⅓ cup)
Instructions
- 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.
- 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.
- 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.
- Refrigerate until serving.
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Notes
If the sauce gets a bit curdled, don't panic. To bring back the smooth texture use an immersion blender or regular blender to puree the sauce.
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