Creme anglaise is an exemplary French formula for vanilla sauce. This flexible sauce is an egg yolk-based, stove-top cooked custard. Use it to top any number of sweets, or stir it into dessert!
Cheerful Sunday, perusers! Welcome to the current week's Sunday Supper Egg-stravaganza! Indeed, the present plans are all egg-based. My formula is a stove-top custard thickened with egg yolks called creme anglaise. It's an exemplary French formula that every single culinary understudy are required to ace. I've made it so often, I don't have to reference a formula any longer.
Creme anglaise is more slender than what you ordinarily picture as custard. It's thicker than cream, yet more slender than pudding. On the off chance that you've at any point made frozen yogurt, you've just made creme anglaise. You could take this formula, chill it, at that point stir it, and you'd have vanilla dessert.
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- 1 cup whole milk
- 1 cup whipping cream
- 6 large egg yolks
- 1/4 cup + 2 tbsp sugar
- 1 tsp pure vanilla extract
INSTRUCTIONS
- Combine milk and cream in heavy medium saucepan over medium heat. Bring milk mixture to simmer. Remove from the heat.
- In a medium mixing bowl, vigorously whisk the egg yolks and sugar until thickened and light in color. Gradually whisk a quarter of the hot milk mixture into yolk mixture. Return the yolk/milk mixture back to the saucepan.
- Stir with a wooden spoon over low heat until custard thickens, about 5 minutes. Do not allow the custard to boil. Strain the sauce through a fine-mesh sieve into a bowl, then stir in vanilla extract. Press a piece of plastic wrap directly on the surface of the custard and cool to room temperature, then chill in the refrigerator.
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