creme anglaise
Creme Anglaise This is also known as "English Custard" and "Custard Sauce." 2 cups cream or milk 1/2 vanilla bean or 2 teaspoons vanilla extract 4 egg yolks 1/3 cup granulated suga...
Ingredients
- 2cupcream or milk
- 1/2vanilla bean or 2 teaspoons vanilla extract
- 4egg yolks
- 1/3cupgranulated sugar
Directions
- 1
Creme Anglaise This is also known as "English Custard" and "Custard Sauce." 2 cups cream or milk 1/2 vanilla bean or 2 teaspoons vanilla ext
- 2
If you are using vanilla extract, add it after cooking
- 3
In a heavy saucepan, barely boil the cream and the prepared vanilla bean
- 4
Set a large fine mesh strainer over a bowl set in a larger bowl of ice
- 5
In the top of a double boiler, whisk the yolks and sugar by hand or with a portable electric mixer until thick and smooth, about 30 seconds
- 6
Slowly whisk in the hot cream and vanilla bean
- 7
Cook in the double boiler set over simmering water, stirring gently and constantly all around the bottom and corners with a wooden spatula
- 8
Eventually the foam will subside