Creme Anglaise
makes 2 1/2 cups
I prefer to serve this vanilla sauce hot when I'm serving it with hot puddings, or cold with cold puddings. It also goes with tarts, crumbles, custards and fresh fruit. You could also add puréed fruit to the crème before serving.
This recipe is part of the Barbara Kafka Dessert Anthology.
6 egg yolks
1/2 cup sugar
2 cups milk
1 teaspoon vanilla extract
prep: 10 minutes
total: 10 minutes
standing mixer
medium saucepan
whisk
wooden spoon
1. Place the yolks and sugar in the bowl of an electric mixer and beat for 2 to 3 minutes until the mixture is pale in color, thick and ribbony.
2. While the yolks and sugar are beating, bring the milk to a boil.
3. Slowly pour the boiling milk into the egg yolk-sugar mixture, beating the whole time. Pour mixture back into the saucepan used to heat the milk, and place over medium heat. Stir in the vanilla. Cook, stirring the whole time, being certain to stir and scrape the bottom and sides of the pan to prevent the eggs from setting in spots, until the sauce thickens to a smooth rich custard.
4. Serve hot or cold.
