Diana's Desserts - www.dianasdesserts.com

Creme Anglaise

Servings: Makes 2 cups
Creme Anglaise is the classical term for vanilla sauce. In it's original form, you will see that there is no substitute for the real
thing. It is also the base for Pastry Creams and Bavarians...........DianasDesserts

If you can resist just sitting down and eating this creamy custard sauce with a spoon, serve it with almost any fruit, cake, especially chocolate, spice, or gingerbread...............James McNair's Cakes

2 cups whole milk or half-and-half
1 vanilla bean, split lengthwise ( optional)
5 egg yolks, at room temperature
1/2 cup sugar
Pinch of salt
2 teaspoons pure vanilla extract ( if not using vanilla bean)

In a heavy saucepan, combine the milk or half-and-half and vanilla bean (if using). Place over medium heat and bring almost to the boiling point, them remove from the heat. If using a vanilla bean, using the tip of a small, sharp knife, scrape the seeds into the milk and stir to combine; discard the bean.

In another heavy saucepan, combine the egg yolks, sugar, and salt and whisk until creamy. Gradually whisk in the hot milk or half-and-half. Place over low heat and cook, stirring constantly, just until the mixture is thick enough to coat the back of a spoon ( your finger should leave a trail when you run it across the spoon), about 5 minutes. To prevent the eggs from overcooking or curdling, do not allow the mixture to approach a boil.

Pour the mixture through a fine-mesh strainer into a bowl. If not using a vanilla bean, stir the vanilla extract into the sauce.

Serve warm, or set aside to cool to room temperature, stirring frequently to prevent a skin from forming on the surface.

Cover and refrigerate until well chilled, at least 4 hours or for up to 3 days. Makes 2 cups.

Source: James McNair's Cakes
Date: June 7, 2002