Creme Anglaise (L'Academie de Cuisine)

By KDCooks

From Culinary Skills Lab - Sauces II - 10/17/11
(Chef Sandy Patterson)

* Serve over tart or pie

Ingredients

• 1/3 cup granulated sugar
• 4 egg yolks
• 1 cup whole milk
• 1 vanilla bean or dash of vanilla

Preparation

Step 1

Heat the milk to a boil with the vanilla bean.

Beat the egg yolk and the sugar with a whisk in a mixing bowl until well mixed.

Remove the vanilla bean from the scalded milk, and temper the milk to the egg yolk mixture.

Place the bowl containing the milk/yolk/sugar mixture over a pot of simmer water (not directly on). Stir constantly with a wooden spoon until the mixture thickens and lightly coats back of spoon.

Do not let the mixture come to a boil or cook onto the side of the bowl.

Transfer to sauce immediately to another bowl. Cover the surface with parchment paper or waxed paper and refrigerate. (paper prevents from film/crust from forming).

The creme anglaise can also be refrigerated uncovered, as long as its stirred frequently.

TIP: Can be cooled quickly by placing bowl in ice water and stirring frequently.

NOTE: Strain the sauce if its slightly lumpy (due to some curdling or scrambling of the eggs)