Bourbon Creme Anglaise

1. 1

   Make an ice bath by filling a large bowl halfway with ice cubes and water.

2. 2

   In a saucepan, bring the milk almost to a boil over medium heat.

3. 3

   In a second saucepan, blend together the egg yolks, sugar, and salt with a wooden spoon until thick and light (be careful not to make the mixture foamy).

4. 4

   Mix in half the hot milk, then transfer the mixture to the other saucepan with the remaining milk and blend.

5. 5

   Add the bourbon.

6. 6

   Decrease the heat to low and simmer gently, stirring constantly with a wooden spoon.

7. 7

   Continue stirring the custard until thick enough to coat the back of the spoon and the mixture reaches 180F on an instant-read thermometer.

8. 8

   Remove from the heat.

9. 9

   Set a sieve over a large, clean bowl and pass the custard through the sieve.

10. 10

    Place the bowl in the ice bath, and stir the custard until it has completely cooled.

11. 11

    Lay a piece of plastic wrap directly on the surface of the custard to prevent a skin from forming.

12. 12

    Store the custard in the refrigerator for up to 24 hours.

* Per serving · 4 servings · Values may vary.

No additional tips available.