Crème Anglaise

in Diana's Recipe Book

Average Rating:  (total ratings: 1)

Servings: Makes 2 1/2 cups

Comments: What is Crème Anglaise? Definition: [krehm ahn-GLEHZ; krehm ahn-GLAYZ] The French term for a rich custard sauce that can be served hot or cold over cake, fruit or other dessert. Source: From The New Food Lover's Companion, Second Edition, by Sharon Tyler Herbst

Ingredients: 1 cup milk 1 cup heavy cream 5 large egg yolks 1/2 cup granulated sugar 1 tsp. vanilla extract

Instructions: In small saucepan bring milk and cream to a boil. Remove from heat and let stand, covered, for 15 minutes. In medium mixing bowl beat yolks with sugar until pale and thick, 3 to 4 minutes. Strain cream mixture. Slowly pour cream mixture into egg mixture, stirring constantly, until blended. Return to saucepan and cook over medium-low heat, stirring constantly with a wooden spoon, just until thickened. Do not boil or sauce may curdle. Add vanilla. Pour into a small container; cover and chill. Note: If disaster should strike and the custard curdles, remove from stove and whirl in a blender. As hot liquids tend to splash, be careful the hot custard does not splash out of the blender while blending. Makes 2 1/2 cups.

Date: October 15, 2006

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