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Creme Anglaise

Creme Anglaise is a custard sauce used for many dessert application. Have fun!

1 1/4 cups whole milk

1 vanilla bean
5 large egg yolks
1/4 cup granulated sugar
2 tablespoons orange liqueur

medium saucepot
liquid measuring cup
paring knife
cutting board
measuring cups
2 medium bowls
mixing spoon
liquid measure shot glass
damp parchment paper

1. Add milk to saucepot.
2. Split vanilla bean lengthwise. With back of knife, scrape out seeds. Add seeds and pod to milk.
3. Heat milk over medium heat until small bubbles form along the edge.
4. While milk is heating, whisk together egg yolks and sugar until pale and thick.
5. When milk is ready, remove vanilla bean pod. While whisking egg mixture, add milk in a steady stream.
6. Return mixture to saucepot over medium heat. Cook, stirring constantly, until the mixture is thick enough to coat the back of a spoon.
7. Pour through a sieve into a clean bowl and stir in liqueur.
8. Cover with damp parchment paper, making sure the parchment touches the surface of the custard.
9. Allow to cool to room temperature.
10. Refrigerate. Bring to room temperature when ready to use.

Yields about 1 1/2 cups

2009 by Allison Lattman

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