Anglaise Sauce

1. 1

   In a saucepan, over high heat, whisk the cream together with the sugar and vanilla bean.

2. 2

   Bring to a simmer and remove from the heat.

3. 3

   In a bowl beat the egg yolks until thick and frothy.

4. 4

   Temper the egg yolks by stirring just 1 tablespoon of the sauce into the yolks, then another, then another, until all is incorporated.

5. 5

   Turn the egg yolk mixture into the sauce and stir until thoroughly blended.

6. 6

   Return the saucepan to low heat and cook 2 to 4 minutes, stirring often to prevent scorching.

7. 7

   Remove from the heat.

8. 8

   Strain through a fine mesh sieve.

* Per serving · 4 servings · Values may vary.

No additional tips available.