Saturday, September 29, 2007

Creme Anglaise

This is a basic dessert sauce that goes well with many different desserts.

4 oz egg yolks (about 6 yolks)

1/2 cup sugar

2 cups milk

1 vanilla bean

Add milk and vanilla bean seeds (plus the pod) to saucepot and heat until a simmer. While cream is being heated, mix sugar and yolks together in a bowl. Add a small amount of the hot milk to the yolk mixture and mix. Then add the yolk mixture to hot milk. Continue cooking over med - low heat while stirring constantly. Cook until it thickens enough to coat the back of a spoon. Remove from heat (add any of the optional flavorings*) . Strain in a very fine strainer. Cool in an ice water bath.

*This sauce can be flavored with chocolate (2 oz semisweet chocolate), flavored liqueurs (such as Godiva), or coffee.

No comments: