Crème Anglaiseby:Lindsay, February 8th, 2011
This basic custard sauce is an easy accompaniment to many desserts. For a very easy dessert, simply spoon a little of the Anglaise over a bowl of fresh berries.
Yield About 3 Cups
- 1 Cup Whole Milk
- 1 Cup Heavy Cream
- 1 Vanilla Bean, split and scraped
- 4 Egg Yolks
- 1/4 Cup Sugar
Bring the milk, cream and vanilla (seeds and pod) to a boil.
Whisk together the yolks and the sugar.
Temper the yolks by pouring (while whisking constantly) about 1/4 of the hot cream into the yolks. Quickly, pour the tempered yolks (again, keep whisking) into the cream. Stir over low for 1 minute.
Strain through a fine mesh strainer. Place a piece of plastic wrap directly on the surface of the sauce to prevent a skin from forming.