Crème Anglaise

Vanilla Custard Sauce

Preparation info

    • Difficulty

      Easy

Appears in

Professional Cooking

Professional Cooking

By Wayne Gisslen

Published 2014

  • About

Ingredients

U.S. Metric Ingredients
12

Method

Procedure

  1. Review the guidelines for preparing vanilla custard sauce preceding this recipe.
  2. Combine the egg yolks and sugar in a stainless-steel bowl. Whip until thick and light.
  3. Scald the milk in a boiling-water bath or over direct heat.
  4. Very gradually, pour the scalded milk into the egg yo