Click for Cookbook LOGIN
"He that but looketh on a plate of ham and eggs to lust after it hath already committed breakfast in his heart."--C. S. Lewis

Creme Anglaise or Vanilla Sauce Recipe

  Tried it? Rate this Recipe:
 

 

This recipe for Creme Anglaise or Vanilla Sauce, by , is from Mais fica, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Donna Lemieux-Brehm

Category:
Category:

Ingredients:  
Ingredients:  
1 cup heavy cream
1 cup whole milk
1/2 vanilla bean, split lengthwise or 1 tsp. pure vanilla extract
5 large egg yolks
1/2 cup sugar
pinch of Kosher salt

Directions:
Directions:
Place the milk, cream and vanilla in a saucepan (if you are using vanilla extract you'll whisk it in later).
Set over medium-high heat and bring just to a simmer, stirring occasionally.
Remove from heat.
Meanwhile, place the egg yolks, sugar and salt in a medium mixing bowl and beat with a whisk until well blended.
Remove the vanilla bean from the milk.
Use a knife to scrape out as much of the seed as possible and add them to the pot.
Swirl the vanilla bean in the sauce to be sure you get the rest of the seeds out.
You can use the pod for other uses, like vanilla sugar.
Ladle out about 1/2 cup of the hot milk and whisk it into the egg mixture. (This is called "tempering”).
It allows the eggs to warm up so they don't get shocked into curdling when pour them into the hot milk.
Slowly pour the egg mixture back into the pot of milk, whisking steadily to keep the eggs from curdling.
Place the pot over medium heat and cook the mixture, stirring constantly.
Stir until it coats a spoon about 3-5 minutes, but make sure you don't scramble the egg. (Your finger should leave a distinct trace when you run it along the back of a wooden spoon).
Do not let the mixture boil.
Remove from the heat, strain through a fine-mesh sieve set over a bowl.
Allow to cool slightly. Put in the vanilla extract if you didn't use a vanilla bean.
Cover with plastic wrap and chill in the fridge for at least 2 hours.
It will keep for 4 days.

Number Of Servings:
Number Of Servings:
2 cups
Preparation Time:
Preparation Time:
2 1/2 hours start to finish
Personal Notes:
Personal Notes:
This is a wonderful sauce for bread pudding, crisp or any fruit dessert.

 

 

 

Learn more about the process to create a cookbook -- or
Start your own personal family cookbook right now!  Here's to good eating!

Search for more great recipes here from over 1,500,000 in our family cookbooks!

 

Bookmark and Share

 

 

61W  

Cookbooks are great for Holiday Gifts, Wedding Gifts, Bridal Shower ideas and Family Reunions!

*Recipes and photos entered into the Family Cookbook Project are provided by the submitting contributors. All rights are retained by the contributor. Please contact us if you believe copyright violations have occurred.


Search for more great recipes here from over 1,500,000 in our family cookbooks!