Crème anglaise a traditional accompaniment to English desserts; essentially a light pouring custard used as a dessert cream or sauce.
Essential Crème Anglaise
Crème anglaise a traditional accompaniment to English desserts; essentially a light pouring custard used as a dessert cream or sauce.
Ingredients
- 1/2 cup whole milk
- 1/2 cup whipping cream
- 1 2- inch piece vanilla bean, split
- 3 large egg yolks
- 3 tbsp. sugar
Instructions
- Combine milk and cream in heavy medium saucepan. Scrape in seeds from vanilla bean; add bean. Bring milk mixture to simmer. Remove from heat.
- Whisk egg yolks and sugar in medium bowl to blend. Gradually whisk hot milk mixture into yolk mixture. Return custard to saucepan. Stir over low heat until custard thickens and leaves path on back of spoon when finger is drawn across, about 5minutes (do not boil).
- Strain sauce into bowl. Cover and chill. (Can be made 1 day ahead.)
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