Creme Anglaise (Vanilla Custard Sauce)

1. 1

   In a 2-quart heavy saucepan bring 2 cups of the milk, 2 tablespoons of the sugar, and the scraped vanilla bean to a boil over medium heat.

2. 2

   In a large bowl, whisk together the egg yolks and remaining 2 tablespoons of sugar.

3. 3

   Slowly pour 1 cup of the hot milk mixture, whisking constantly, into the egg yolk-sugar mixture.

4. 4

   (Do not pour the entire yolk-sugar mixture into the boiling milk mixture, as it will curdle the eggs.)

5. 5

   Whisk in the remaining milk.

6. 6

   Pour the milk-yolk mixture into the saucepan and cook over medium heat, stirring constantly, until the mixture coats the back of a spoon.

7. 7

   Do not boil.

8. 8

   Remove from the heat and stir in the rum.

9. 9

   Strain the mixture through a fine wire sieve into a heat--proof bowl.

10. 10

    Place the sauce in an ice bath.

11. 11

    When cool, transfer the sauce to a bowl.

12. 12

    Cover the surface with plastic wrap and chill in the refrigerator, until ready to use.

13. 13

    Sauce will keep in the refrigerator for 4 to 5 days if well sealed.

* Per serving · 4 servings · Values may vary.

No additional tips available.