CRèME ANGLAISE
This sauce is so delicious and versatile! It can be used on fresh fruits, cakes, pastries, ice creams and more.
Provided by Francine Lizotte
Categories Other Sauces
Time 35m
Number Of Ingredients 4
Steps:
- 1. In a small saucepan over medium-low, warm up the half-and-half making sure it doesn't boil at all. To know when it's warm enough, steam will rise.
- 2. In a medium saucepan, add yolks, sugar and vanilla; whisk for a couple of minutes or until the mixture turns a pale yellow.
- 3. Set the heat to low and temper the egg mixture by slowly adding the warm cream, whisking constantly. As the egg temperature warms up, start adding a little bit more until the half-and-half is all in.
- 4. Turn the heat to medium, and whisk constantly then reduce the heat to medium-low, continuing to whisk. Go back and forth until the sauce temperature reaches between 175ºF to 178ºF, making sure the mixture doesn't boil. When dipping in a spoon, the sauce should coat the back of it and when you run a finger through it, the mixture should stay separated.
- 5. Remove from the heat and pour the sauce through a fine sieve sitting over a measuring cup or a bowl; discard any little bits of cooked eggs.
- 6. If not using it right away, place a piece of wax paper on top, making sure it touches the surface to prevent a skin from forming. Let it cool for 30 minutes before transferring to the fridge until needed.
- 7. To view this recipe on YouTube, click on this link >>>> https://youtu.be/jQuvgpARuZo
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