Creme Anglaise ( Vanilla Custard Sauce)

1. 1

   Pour the milk and cream into to medium-sized saucepan.

2. 2

   If using vanilla bean, scrape the seeds into the pan and then add the bean itself.

3. 3

   Heat the milk until bubbles appear around the edge.

4. 4

   Remove the pan from the heat and set aside for 15 minutes to let the milk absorb the vanilla.

5. 5

   Remove and discard the bean.

6. 6

   Beat the egg yolks with the sugar and vanilla extract, if using, until light and foamy, about 3 minutes.

7. 7

   Starting with a few tablespoons, very gradually stir in the hot milk.

8. 8

   Return the mixture to the saucepan and cook over medium heat, stirring constantly with a wooden spoon, until the custard starts to thicken slightly.

9. 9

   Be very careful not to let the custard come to a boil or it will curdle.

10. 10

    Allow the custard to cool completely and refrigerate.

11. 11

    Variation: Flavor your custard with the grated zest of 1/2 lemon or orange instead of the vanilla.

12. 12

    Or add a TBS or so of Grand Marnier, kirsch, or Kahlua to the finish custard.

* Per serving · 4 servings · Values may vary.

No additional tips available.