Crème Anglaise
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Summary
| Yield |
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| Source | Escoffier |
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| Prep time | 2 hours |
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| Region | England |
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Description
This is the classic English custart sauce used in the Nesselrode Pudding and other fine desserts.
Ingredients
| 12 | ea | egg yolks | | 10 | oz | Granulated Sugar | | 32 | oz | Light Cream | | 1 | T | Vanilla extract |
Instructions
- Place half and half in a saucepan and bring just to a boil.
In a bowl. Whisk the egg yolks and sugar together.
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Temper the egg mixture with part of the half and half, then pour into the remaining half and half.
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Cook over medium heat until the mixture coats the back of a spoon, stirring constantly. Do not let the sauce to exceed 185F or the mixture will curdle.
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As soon as the sauce thickens, remove t from the heat and pour it through a fine mesh strainer into a clean bowl. Chill the sauce in an ice bath, then cover and keep refrigerated.
- By John at 08/03/2021 - 12:55
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