Crème Anglaise

Crème Anglaise, or English custard, is a light sauce made with egg yolks, sugar, and cream that is gently cooked and thickened to a light consistency. It is used as a dessert garnish, and a base for Bavarian cream, and ice cream.

Method

Step 1

• In a heavy saucepan, combine cream, milk, one-half of the sugar, and vanilla and heat to 170°F/77°C stirring until sugar is dissolved

• In bowl whisk attachment the yolks and remaining sugar until thick and pale

Step 2

• Temper the yolk mixture by whisking one-fourth of the cream and milk mixture in a slow stream into the egg yolks

• Whisk the tempered egg mixture back into the saucepan of remaining milk and cream

Step 3

• Cook the sauce over moderately low heat, stirring constantly with a rubber spatula along the bottom of the pan

• Cook to 170°F/77°C and the mixture thickens; do not boil

• Strain into a bain marie and cool in an ice bath

• Chill until completely cooled