Vanilla custard sauce that is versatile enough to serve with just about any dessert.

Crème Anglaise

Ingredients

• 8 egg yolks
• 9 tablespoons sugar
• 2 cups milk
• 1 whole vanilla bean, split lengthwise
• 2 cups cream

Procedure

1. Whisk the yolks in large bowl until pale.
2. In heavy saucepan, bring the milk, cream, sugar and vanilla bean to boil. Remove pan from heat and temper the egg yolks by streaming in a few ladlefuls of hot liquid to them while constantly whisking.
3. Add all this back into the saucepan and cook over medium low heat until the custard has thickened slightly, about 3 to 4 minutes, all the while stirring. The sauce is done when a finger trail is made on the back of a wooden spoon. Do not let sauce come to a boil.
4. Remove from heat and strain into a bowl set over ice bath to chill. Stir until cold.

Notes

 

Content by Renee Shelton. Recipe adapted from Chocolatier magazine, August/September, 1996. This recipe was first published on PastrySampler.com on January 10, 2007. It was updated on September 29, 2020.