Crème Anglaise

By norsegal8

This rich, smooth cream, served cold, is the perfect accompaniment for charlottes filled with Fruit Cloud Cream or for seasonal fruit. Use the optional eau-de-vie or liqueur to compliment the fruit. One of my favorites is Grand Marnier.

Ingredients

• 2 tablespoons sugar
• pinch of salt
• 4 large egg yolks
• 1 cup milk
• 1/2 vanilla bean, split lengthwise*
• 2 to 3 tablespoons liqueur or eau-de-vie
• You may substitute 1 teaspoon vanilla extract for the vanilla bean, but the bean offers a fuller, more aromatic flavor. If using extract, add it after the sauce is cool.

Preparation

Step 1

1. Have a fine strainer ready near the range, suspended over a small mixing bowl.

2. In a small, heavy, noncorrodible saucepan stir together the sugar, salt and yolks until well-blended, using a wooden spoon.

3. In another small saucepan (or heatproof glass measuring cup if using the microwave on high power) heat the milk and vanilla bean to the breaking point. Stir a few tablespoons into the yolk mixture; gradually add the remaining milk and vanilla bean, stirring constantly.

4. Heat the mixture, stirring constantly, to just before the boiling point (170°F to 180°F.). Steam will begin to appear and the misture will be slightly thicker than heavy cream. It will leave a well-defined track when a finger is run across the back of a spoon. Immediately remove from the heat and pour into the strainer, scraping up the thickened cream that settles on the bottom of the pan. Remove the vanilla bean and scrape the seeds into the sauce. Stir until the seeds separate. For maximum flavor, return the pod to the sauce until serving time.

5. Cool in an ice water bath or in the refrigerator. Stir in the optional liqueur.

TIPS:
Don't use a whisk to stir if not using an accurate thermometer because the foam makes it difficult to see when the mixture is getting close to the boiling point.

Do not heat above 180°F or the sauce will begin to curdle. If overheated and slight curdling does take place, pour into a blender and blend until smooth before straining.