Crème Anglaise, a.k.a English Cream
A.k.a sweet, custard-y goodness.
Makes: About 1 cup of crème
*Note: Crème anglaise uses only the yolks from the eggs. The whites can be refrigerated in an air tight container for up to 2 days. Use them to make an egg white omelette or a pavlova!
Ingredients
2 yolks from medium-sized eggs
1/3 cup heavy cream
1/2 cup milk (whole milk or half-and-half only)
1 tbsp granulated sugar, divided
1 tsp vanilla extract (splurge alternative: whole vanilla bean)
Method
In a deep, medium-sized saucepan or cook pot, add the cream, milk, vanilla, and 1/2 tablespoon of sugar.
Simmer over medium heat until the mixture starts to bubble around the edge of the pan, for about 2 minutes; do not let it boil! Remove from heat and let it stand.
While the cream mixture is simmering, whisk the egg yolks with the remaining 1/2 tablespoon of sugar in a small bowl.
Add half a ladle of the hot cream mixture into the egg yolk mixture, then swiftly whisk to combine. Ladle some more of the cream mixture into the eggs until the egg mixture is warm to the touch. This process is called tempering and it prevents the egg yolks from curdling.
Pour the tempered mixture into the remaining cream in the saucepan, then return the pan to medium-low heat. Continue to cook over medium-low heat while constantly stirring for about 2 - 3 minutes until the custard coats the back of the ladle.
Once the custard has thickened, remove from the heat and strain through a sieve into a medium bowl to remove any lumps (and the vanilla pod, if using one).
Place the custard in an ice bath to cool it down quickly and prevent overcooking.
Refrigerate the crème in an air-tight jar for up to 4 days.
Adapted from: Bigger Bolder Baking’s Foolproof Creme Anglaise (Classic Vanilla Custard Sauce) Recipe.
