Lemon Curd Anglaise Sauce

1. 1

   Combine the egg yolks and sugar in a mixing bowl.

2. 2

   Whip until light and fluffy.

3. 3

   Bring the half and half to the scalding point with the vanilla bean, if used.

4. 4

   Gradually pour the hot cream into the yolk mixture while stirring rapidly.

5. 5

   Place the mixture over simmering water and heat slowly, stirring constantly, until it is thick enough to coat the back of a spoon.

6. 6

   Be very careful not to get it hotter than 190 degrees or it will curdle.

7. 7

   Immediately pour the custard into another container and continue stirring for a minute or so.

8. 8

   Remove the vanilla bean and save for another use, or stir in the vanilla extract.

9. 9

   Set the sauce aside to cool, stirring from time to time until cold.

10. 10

    Place lemon curd in a medium mixing bowl and whisk in 3 tablespoons of creme anglaise, until a smooth consistency has been achieved.

11. 11

    Fold in remaining creme anglaise.

12. 12

    Store covered and refrigerated.

13. 13

    The sauce will keep for about 3 days.

* Per serving · 4 servings · Values may vary.

No additional tips available.