Creme Anglaise Plus Variations |
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Prep Time: 0 Minutes Cook Time: 15 Minutes |
Ready In: 15 Minutes Servings: 4 |
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A versatile sauce to dress up your desserts...you can even freeze it to make ice cream. I also listed some variations. Ingredients:
11/4c whole milk |
3/4c heavy cream |
1/8tsp salt |
1/3c sugar |
1 vanilla bean |
4 large egg yolks |
Directions:
1. Combine the milk, cream, salt and about half the sugar in a heavy saucepan. Split the vanilla bean and scrape out the seeds. Add both the seeds and bean to the milk mixture. Bring just to a simmer over med-high heat. Remove from heat and let steep for 15 minutes, stirring frequently to keep a skin from forming.
2. Fill a large bowl with a few inches of ice water. Reheat milk mixture until hot but not simmering. Meanwhile in another bowl whisk together egg yolks and remaining sugar. Whisk about 1/2c of the hot milk mixture into the egg yolks, then whisk the eggs back into the hot milk. Cook, stirring constantly with a wooden spoon until the sauce thickens slightly ( just enough to coat the back of a wooden spoon and hold a line drawn through it with your finger)
3. Immediately strain the sauce into another bowl and set in the ice bath. Stir occasionally until the sauce is cool. Press a piece of plastic wrap directly onto surface of the sauce and refrigerate.
4. VARIATIONS
5. For every 1 cup of creame anglaise add:
6. Raspberry-Vanilla Sauce:
7. 4T pureed and strained fresh or frozen raspberries
8. Hazelnut-Vanilla Sauce:
9. 11/2tsp Frangelico (or any liqueur that takes your fancy)
10. Espresso Sauce:
11. 11/2tsp instant espresso powder dissolved in 1/4tsp warm water
12. Limon Sauce:
13. 1tsp finely grated mixed lime and lemon zest
14. Chocolatey Vanilla Sauce:
15. 1tsp Dutch-processed cocoa
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