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Crème Anglaise

Developed by Greg Strahm

Serves:
8
Yield:
about 1 quart
This classic vanilla custard is great for spooning over bread pudding and is the base for a deliciously luxurious vanilla ice cream.
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Ingredients:

  • 1 cup:
    whole milk
  • 1 1/2 cups:
    heavy cream
  • 1:
    vanilla bean, split
  • 8:
    large egg yolks
  • 2/3 cup:
    sugar

Directions:

  • 1:

    In a medium stainless steel saucepan add cream and milk.

  • 2:

    Split vanilla bean and scrape into cream mixture. Add the bean as well.

  • 3:

    Bring creme mixture to a simmer. Do not boil. Remove from heat.

  • 4:

    In a large bowl whisk egg yolks and sugar together until pale yellow.

  • 5:

    Slowly whisk 1 1/2 cups hot cream into yolk mixture to temper.

  • 6:

    Now gradually whisk tempered egg mixture into remaining hot creme in saucepan stirring constantly to incorporate.

  • 7:

    Gently whisk over low heat until custard thickens and coats the back of a metal spoon leaving a path. (I use a thermometer and bring it to 180° F.)

  • 8:

    Strain sauce into bowl. Cover and chill. (Over night is best to reach maximum chill.) Ready to use as a sauce.

  • 9:

    If using as custard for ice cream you can now follow ice cream freezer instructions.