Crème Anglaise (Custard Sauce) (2)

Name: Crème Anglaise (Custard Sauce) (2)
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 250 ml (1 cup)
Ingredients: 1/2 vanilla bean; 1 cup (250 ml) 35% cream; 3 egg yolks; 3 tablespoons (45 ml) sugar

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Preparation 10 min
Cooking 10 min
Chilling 1 h 30 min
Makes 250 ml (1 cup)

Vegetarian
Nut-free
Gluten-free

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Ingredients

- 1/2 vanilla bean
- 1 cup (250 ml) 35% cream
- 3 egg yolks 
- 3 tablespoons (45 ml) sugar

Preparation

- With the tip of a knife, remove the seeds from the vanilla bean.
- In a small saucepan, bring the cream to a boil with the vanilla seeds and pod. Remove from the heat.
- In a bowl, beat the egg yolks and sugar until the mixture lightens. Gradually whisk in the hot cream. Return the pan over low heat and cook, stirring constantly with a wooden spoon, until the cream coats the back of the spoon.
- Remove from the heat and strain into a large bowl. Let cool and cover. Refrigerate for about 1 hour and 30 minutes.

Crème Anglaise (Custard Sauce) (2)

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Ingredients

Preparation

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