Recipe for cooking creme anglaise

Desserts to Go with Coffee and Tea :: Souffles and Puddings

Creme Anglaise

This is also known as "English Custard" and "Custard Sauce."

2 c. cream or milk
1/2 vanilla bean or 2 tsp. vanilla extract or flavoring
4 egg yolks
1/3 c. sugar

If using a vanilla bean, split it lengthwise, then scrape with the back edge of a knife and add to the cream — seeds, pod and all. If you are using vanilla extract or flavoring, add it after cooking. In a heavy saucepan, barely boil the cream and the prepared vanilla bean.

Set a lrg. fine mesh strainer over a bowl set in a lrg.r bowl of ice. 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. Slowly whisk in the hot cream and vanilla bean. Cook in the double boiler set over simmering water, stirring gently and constantly all around the bottom and corners with a wooden spatula. Eventually the foam will subside. The Crème Anglaise is done when it coats a wooden spoon without bare spots, 12 to 15 mins.. Immediately pour through the strainer. If you are using vanilla extract or flavoring, add it now.

To keep Crème Anglaise warm for serving, place it in a bowl set in a lrg.r pot of hot water.

To store, cover with plastic wrap pressed directly onto the surface of the Crème Anglaise, and refrigerate.

For a flavor variation, add 1 tsp. cinnamon to vanilla-flavored cream, or replace vanilla extract or flavoring with 2 tsp. brandy, rum, amaretto, Kahlúa or Grand Marnier.