Creme Anglaise is a classic dessert sauce great over everything, I mean it, everything! When you look at the recipe you may notice its similarity to ice cream base. When we ran out of Creme Anglaise we would melt down vanilla bean ice cream and use it as an emergency dessert sauce!
The method for making this sauce is similar for flan, creme brule as well. Master this and you will have the skills to make those also.
Be sure to follow the procedure and you will have a great dessert sauce! Try over fresh fruit, over raspberry gelato, with cheese cake with raspberry coulis.
Makes 1 qt
2 cup Whipping cream non sweetened
2 cup Whole milk
8 oz Granulated sugar
6 Egg yolk
1 vanilla bean split lengthwise
Method ( adapted from Food and Wine)
- Set a large fine strainer over a medium bowl and set the bowl in a shallow pan of cold water.
- In a large saucepan, combine the cream, milk and vanilla bean and cook over moderately low heat just until small bubbles appear around the rim, about 5 minutes.
- In another medium bowl, whisk the sugar and egg yolks just until combined. Whisk in half of the hot cream and milk in a thin stream. Pour the mixture into the saucepan and cook over moderate heat, stirring constantly with a wooden spoon, until the sauce has thickened slightly, 4 to 5 minutes. Immediately strain the sauce into the bowl in the cold water bath to stop the cooking. Scrape the vanilla seeds into the sauce. Serve right away or refrigerate until chilled.