Crème Anglaise

© Katherine Stetson
  • 1/2 cup whole milk
  • 1/2 cup heavy cream
  • 1 teaspoon vanilla extract
  • 3 large egg yolks
  • 3 tablespoons sugar

Combine milk and cream in medium saucepan and bring mixture to a simmer. Remove from heat.

Whisk egg yolks and sugar in medium bowl until pale in color. Gradually whisk hot milk/cream mixture into yolk mixture. Pour custard back into the saucepan. Stir gently and constantly over low heat to a temperature of 170 degrees.

Strain sauce into a clean bowl. Cover and chill.

Copyright © Katherine Stetson, all rights reserved.