Creme Anglaise Plus Variations Recipe

How to make it

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• Combine the milk, cream, salt and about half the sugar in a heavy saucepan. Split the vanilla bean and scrape out the seeds. Add both the seeds and bean to the milk mixture. Bring just to a simmer over med-high heat. Remove from heat and let steep for 15 minutes, stirring frequently to keep a skin from forming.
• Fill a large bowl with a few inches of ice water. Reheat milk mixture until hot but not simmering. Meanwhile in another bowl whisk together egg yolks and remaining sugar. Whisk about 1/2c of the hot milk mixture into the egg yolks, then whisk the eggs back into the hot milk. Cook, stirring constantly with a wooden spoon until the sauce thickens slightly ( just enough to coat the back of a wooden spoon and hold a line drawn through it with your finger)
• Immediately strain the sauce into another bowl and set in the ice bath. Stir occasionally until the sauce is cool. Press a piece of plastic wrap directly onto surface of the sauce and refrigerate.
• VARIATIONS
• For every 1 cup of creame anglaise add:
• Raspberry-Vanilla Sauce:
• 4T pureed and strained fresh or frozen raspberries
• Hazelnut-Vanilla Sauce:
• 11/2tsp Frangelico (or any liqueur that takes your fancy)
• Espresso Sauce:
• 11/2tsp instant espresso powder dissolved in 1/4tsp warm water
• Limon Sauce:
• 1tsp finely grated mixed lime and lemon zest
• Chocolatey Vanilla Sauce:
• 1tsp Dutch-processed cocoa