English Custard (Sauce Anglaise)

1. 1

   Place the yolks in a saucepan and add the sugar.

2. 2

   Beat with a wire whisk until the mixture is thick and lemon-colored.

3. 3

   Meanwhile, bring the milk almost, but not quite, to the boil.

4. 4

   Gradually add the milk to the yolk mixture, beating constantly.

5. 5

   Use a wooden spoon and stir constantly, this way and that, making certain that the spoon touches all over the bottom of the saucepan.

6. 6

   Cook, stirring, and add the salt.

7. 7

   Cook until the mixture has a custardlike consistency and coats the sides of the spoon.

8. 8

   Do not let the sauce boil or it will curdle.

9. 9

   Immediately remove the sauce from the stove, but continue stirring.

10. 10

    Set the saucepan in a basin of cold water to reduce the temperature.

11. 11

    Let the sauce cool to room temperature.

12. 12

    Add the liqueur.

13. 13

    Chill for one hour or longer.

* Per serving · 4 servings · Values may vary.

No additional tips available.