Name: Crème à l’Anglaise (Thin Sweet Cream Sauce)
Cuisine: French
Ingredients: 8 egg yolks; 10 tablespoons sugar; ½ teaspoon salt; 6 tablespoons whipping cream; 1 teaspoon vanilla or 2-inch piece vanilla bean; 2 cups milk

Preparation info

Difficulty
Easy

Appears in

Hows and Whys of French Cooking

By Alma Lach

Published 1974

About

Ingredients

2 cups milk
8 egg yolks
10 tablespoons sugar

Method

Scald milk in saucepan. (If using vanilla bean, split it lengthwise, then add it to the milk. It will release its tiny black seeds for flavor.) Beat yolks in a saucepan and then add sugar and salt. Mix well.
Set pan on a damp dishcloth and it will not move about as you stir in the milk. Add half the hot milk. Stir and then add the rest.
Stir-cook sa