Monday, December 21, 2009

Creme Anglaise

  1. Recipe Courtesy of foodandwine.com
  2. Although this custard sauce only takes 10 minutes to make, it can easily overcook and curdle. It makes a wonderful dessert with served over berries and angelfood cake.

  3. 2 cups half-and-half or whole milk
  4. 1 vanilla bean, split lengthwise
  5. 1/2 cup sugar
  6. 4 large egg yolks, at room temperature

  • Set a large fine strainer over a medium bowl and set the bowl in a shallow pan of cold water.

  • In a large saucepan, combine the half-and-half and vanilla bean and cook over moderately low heat just until small bubbles appear around the rim, about 5 minutes.

  • In another medium bowl, whisk the sugar and egg yolks just until combined. Whisk in half of the hot half-and-half in a thin stream. Pour the mixture into the saucepan and cook over moderate heat, stirring constantly with a wooden spoon, until the sauce has thickened slightly, 4 to 5 minutes. Immediately strain the sauce into the bowl in the cold water bath to stop the cooking. Scrape the vanilla seeds into the sauce. Serve right away or refrigerate until chilled.



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