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Creme
Anglaise
This is a wonderful little custard
sauce that I use when serving cream puffs.
You can also serve it with fresh fruit. If you add gelatin and whipped cream
it becomes Bavarian cream. This recipe calls for dark rum and vanilla
flavoring, but you can change those to suit your own tastes.
You will need:
6 egg yolks
2/3 cup sugar
1 1/2 cups hot milk -- or half and half, but not skim milk
1 T butter
1 T vanilla extract
2 T dark rum, cognac or other liquor (optional)
As always, line up your ingredients before you begin. This is not a recipe that
you'll be able to stop in the middle of to run to the store. This recipe can be cut
in half.
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Start by whisking the egg yolks in a heavy saucepan.
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Gradually whisk in the sugar, pouring it over the egg yolks in a thin stream.
Continue beating for a minute or two until the yoks are thick and pale yellow.
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By dribbles, pour in the HOT milk. Stir constantly, scrapping the
yolks from the
sides and bottom of the pan.
Set the pan over moderate heat. Use a wooden spoon to stir continuously.
As the sauce heats -- don't let it boil - it will begin to thicken. This could take 10
minutes or so.
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The sauce is ready when it coats the spoon and you can run your finger across the spoon
and leave a trail. .
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Remove from the heat and pour the mixture
through a sieve into a bowl. This will remove any egg bits that have coagulated
Stir in the tablespoon of butter to start the cooling.
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Set the bowl in a larger bowl filled with ice. Stir in the vanilla and rum (I
omitted the rum because the health program at my 11 year olds school has convinced him
that anything with alcohol in it will start you on the road to becoming a drunk)
You can serve the sauce now or cover refrigerate it to serve later. It should keep for a
couple of days.
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This is a picture of the dessert I made
using Creme Angalaise as the sauce for
my cream puffs. You can find
step-by-step directions and the recipe
by CLICKING HERE
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You'll love
this sauce, just don't get carried away and eat it all before dessert!
You can
find all our recipes on our recipe page
CLICK HERE |
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