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Créme Anglaise
Créme Anglaise is a traditional British recipe for a the classic egg-based vanilla custard served with puddings. The full recipe is presented here and I hope you enjoy this classic British version of Créme Anglaise.
prep time
20 minutes
cook time
40 minutes
Total Time:
60 minutes
Serves:
6
Rating: 
Tags : Sauce RecipesDessert RecipesBritish Recipes
Truly a classic, the original recipe for a custard. This one simply has to be in your repertoire. It's also an excellent way of using-up excess egg yolks.
Method:
Place a heat-resistant glass bowl in iced water. While it is cooling, put the milk in a pan and bring just to a simmer (a process known as scalding). If using vanilla pods, split them lengthways, remove the seeds and add the seeds and split pods into the milk as it's heating. ). As the milk is heading, whisk together four egg yolks and about 1/2 cup of sugar until pale and thick(this may be a little sweet for some tastes, so reduce the amount of sugar accordingly. Dribble the scalded milk onto the eggs a little at a time, while whisking constantly/ The idea here is to slowly bring the temperature of the eggs up to that of the milk, so that all the milk shouldn't be added at this time. Return the mixture to the heat, adding further milk and stirring continuously until the mixture starts to thicken and coats the back of the spoon. Do not let the mixture simmer of boil.
Once it has thickened, strain the sauce into the chilled bowl and let it cool completely. During the whole process, use non-reactive materials, wooden spoons, glass bowls otherwise the sauce will have an unpleasant flavour. The strainer should be plastic, though a steel bowl can be used for heating.
Once the mixture is cool, add the vanilla essence (if using) and citrus zest, and if desired another flavouring such as: 1 tbsp rum; 1 tbsp instant coffee or 1 tbsp fresh espresso; 1 tbsp liqueur.
