This classic vanilla sauce is wonderful warm as a dessert sauce or chilled and poured over berries
Prep Time: prep 5 mins
Cooking Time: cook 10 mins
Serves: makes about 11/2 cups
- 1 1 / 4 cups whole milk
- 1 vanilla bean, split lengthwise, or 1 tsp vanilla extract
- 3 large egg yolks
- 3 tbsp sugar
- Heat the milk and vanilla bean, if using, in a medium saucepan until it bubbles form around the edges. Remove from the heat and let stand for 10 minutes. Using the tip of a knife, scrape half of the seeds from the bean into the milk. Rinse the vanilla bean and save for another use.
- Beat the yolks and sugar in a heatproof bowl. Gradually whisk in the hot milk. Rinse and dry the saucepan, and return the milk mixture to the pan.
- Cook over medium-low heat, stirring constantly with a wooden spoon, until the custard is thick enough to coat the spoon (an instant-read thermometer will read 185°F (85°C)). Do not boil.
- Strain through a sieve into a bowl. If not using the vanilla bean, stir in the vanilla extract. To serve warm, use immediately. Or place plastic wrap directly on the surface, pierce a few holes in the wrap, and let cool.
- prep 5 mins; cook 10 mins
Citrus Crème Anglaise: Add the grated zest of 1 lemon or orange to the strained custard.
Excerpted from The Illustrated Kitchen Bible.
Copyright © 2008 Dorling Kindersley Limited.
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