Description

Creme Anglaise is a type of custard sauce that has a nice rich and smooth texture that can be served, warm or cold. It can be served with cakes, pies and so much more.

Ingredients

• 6  Each Egg Yolks
1
• 5/8  Cup(s) Sugar
2
• 1  Pint (s) Milk or Heavy Cream
3
• ½ one_half Each Vanilla Bean
4

Directions

1. In a sauce pot, add milk, stripped vanilla bean and 2/3 of the sugar
2. Bring to a simmer over medium heat
3. While milk is heating, whip egg yolks with remaining sugar
4. whip until sugar is dissolved and yolks are light in color
5. When milk begins to simmer, remove from heat, slowly pour over yolks whipping constantly
6. Place back in pot and return to heat, whipping constantly
7. Heat to 170 degrees
8. Strain, and cool