Classic Crème Anglaise

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The single most nerve-racking thing about making this simple, elegant custard sauce is that it can overcook and curdle. Grace Parisi prevents this by preparing a cold-water bath and setting it near the stove before she even cracks an egg. Beautiful Desserts

Total Time:
10 mins
Yield:
makes about 2 1/4 cups

Ingredients

  • 2 cups half-and-half or whole milk

  • 1 vanilla bean, split lengthwise

  • 1/2 cup sugar

  • 4 large egg yolks, at room temperature

Directions

  1. Set a large fine strainer over a medium bowl and set the bowl in a shallow pan of cold water.

  2. In a large saucepan, combine the half-and-half and vanilla bean and cook over moderately low heat just until small bubbles appear around the rim, about 5 minutes.

  3. In another medium bowl, whisk the sugar and egg yolks just until combined. Whisk in half of the hot half-and-half 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.

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