Creme Anglaise

Name: Creme Anglaise
Total time: 25 min
Yield: 6 servings
Cuisine: french
Ingredients: 3/4 cup milk; 3/4 cup heavy cream; 5 or 6 large egg yolks (see note); 1/4 cup sugar; 1/4 teaspoon vanilla or 1 tablespoon liquor

By Barbara Kafka

Total Time: 25 minutes
Rating: 4(5)
Comments: Read comments

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Ingredients

Yield:6 servings

¾cup milk
¾cup heavy cream
5 or 6large egg yolks (see note)
¼cup sugar
¼teaspoon vanilla or 1 tablespoon liquor

Ingredient Substitution Guide

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Preparation

Step 1
Combine milk and cream in a pan; bring to a boil.
Step 2
Meanwhile, place the yolks and sugar in another pan and whisk until thick and ribbony.
Step 3
Whisking constantly, slowly pour the boiling milk into the egg yolk mixture. Place over medium heat.
Step 4
Cook, stirring the whole time with a wooden spoon, until thickened, about 4 minutes. Be certain to scrape bottom and sides of pan.
Step 5
Remove from heat and continue to stir until mixture is cool enough so that you can put your finger in it and it feels neither hot nor cold. Stir in vanilla or liquor.
Step 6
Serve at room temperature or refrigerate for up to 5 days. To refrigerate, cover with plastic wrap touching the surface. This prevents a skin from forming.

Tip

To thicken a sauce that will be served cold, 5 eggs are enough. If the sauce is too thick, thin with a little heavy cream or liquor. If serving it warm, use 6 egg yolks.