Crème Anglaise

Crème Anglaise is a cream sauce (also known as a pouring custard) that is made with egg yolks, milk, and sugar. Although vanilla bean is most commonly infused in this sauce, crème Anglaise is suited to a number of other flavorings as well. Served hot or cold with various desserts, crème Anglaise is also the foundation for many preparations, including ice creams, Bavarian creams (bavarois), and baked custards.

1. Add sugar to the egg yolks.

   

2. Whisk immediately until the yolks begin to lighten in colon

   

3. Add some of the hot milk to temper.

   

4. Whisk well.

   

5. Add the tempered yolks back into the remaining hot milk.

   

6. Stir with a wooden spatula over low heat. The mixture should be foamy on the surface.

   

7. As the crème cooks, the foam will begin to disappear and the liquid will begin to move like oil.

   

8. Keep cooking until it coats the back of a spoon, and when you run a finger through it, it leaves a trail. Remove from the heat immediately and strain into a clean recipient.