Free Recipe Creme Anglaise (Vanilla Custard Sauce)
Recipe Type: Free Recipes
Recipe Preparation: boil
Cooking Ingredients for Creme Anglaise (Vanilla Custard Sauce) Recipe
6 lg Egg yolks
3 tb Sugar
2 c Half-and-half
1 ts Vanilla
Creme Anglaise (Vanilla Custard Sauce) Preparation
In a bowl beat together the yolks and the sugar until mixture is light and forms a ribbon when the beater is lifted. Add the half-and-half, scalded, in a stream, stirring, transfer the custard to a heavy saucepan, and cook it over moderately low heat, stirring, until it thickens, but do not let it boil. Remove the pan from the heat and stir in the vanilla. Strain the custard through a fine sieve into a metal bowl set in a bowl of ice, let it cool, stirring occasionally, and chill it, covered. Makes about 3 cups. Gourmet May 1993 Converted by MC_Buster. Converted by MM_Buster v2.0l.
Cooking Temperature:
Recipe Serves: 1
How Do You Cook Creme Anglaise (Vanilla Custard Sauce)?
If you know a better Creme Anglaise (Vanilla Custard Sauce) Recipe please comment below.