Crème Anglaise (Vanilla Custard Sauce)
Ingredients
- 4 large egg yolks
- 50 g sugar
- 1/2 cup whole milk
- 1/2 cup heavy cream
- 1 vanilla bean vanilla bean
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Instructions
- In a medium, heat-proof mixing bowl, whisk together the egg yolks and sugar until smooth and pale, about 1 minute. You can place a damp tea towel under the bowl while whisking so it doesn’t slide around.,Simply Recipes / Mark Beahm
- Pour the milk and cream into a heavy-bottomed, medium saucepan. Split the vanilla bean lengthwise with a sharp paring knife and use the knife to scrape out the seeds. Add the seeds and the vanilla bean to the saucepan.,Bring the milk mixture to a simmer over medium-low heat. Stir occasionally to prevent the milk from scorching. The milk and cream should just come to a simmer with small bubbles along the edges of the pan. Don’t let it reach a rolling boil.,Simply Recipes / Mark Beahm,Simply Recipes / Mark Beahm
- As soon as the milk and cream come to a simmer, take the pan off the heat. Remove the vanilla bean using a pair of tongs. With one hand, slowly pour the hot milk into the yolk mixture a splash at a time, while whisking constantly with your other hand. The damp towel under the mixing bowl should prevent it from sliding around while whisking.,Simply Recipes / Mark Beahm
- Pour the custard back into the saucepan and cook, over low heat, whisking constantly, until the custard begins to thicken, about 5 minutes. Do not boil. You can check the thickness by coating a wooden spoon with the custard. Drag your finger through the custard, and if it leaves a clean path, the custard is done.,Simply Recipes / Mark Beahm
- Pour the crème anglaise through a fine-mesh strainer into a medium bowl and cover with plastic wrap directly on the surface of the custard. Refrigerate until cool, at least 2 hours.,Simply Recipes / Mark Beahm
- Serve crème anglaise warm or cold, but it’s especially comforting when warmed and poured over a slice of pound cake or fruit pie.,Simply Recipes / Mark Beahm
- Crème anglaise can be made ahead and stored in an airtight container in the refrigerator for up to 1 week. To prevent a skin from forming, place a sheet of plastic wrap directly on the surface of the custard.,You can reheat custard in a glass or metal bowl set over a pan of gently simmering water for 5 minutes, or until warmed through, stirring occasionally.,Did you love this recipe? Give us some stars below!
Source
Original recipe: View Original
