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

8 egg yolks 9 T sugar
2 c milk 1 whole vanilla bean, split lengthwise
2 c cream  

Whisk the yolks in large bowl until pale. In heavy saucepan, bring the milk, cream, sugar and vanilla bean to boil. Remove pan from heat, and with ladle whisk in a ladleful of hot mixture into yolks very gradually, all the while mixing. Add in the rest the same way and whisk until blended. 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. It is done when you can run a finger down a wooden spoon that has been dipped in the sauce and the finger trail remains. Do not let sauce come to a boil. Remove from heat and strain into a bowl set over ice bath to chill. Stir until cold.



Good basic recipe.
Adapted from:
Clipped and adapted from Chocolatier magazine, August/September, 1996.


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