VANILLA CUSTARD SAUCE (CREME ANGLAISE)
Provided by Molly O'Neill
Categories sauces and gravies, dessert
Time 30m
Yield 2 cups
Number Of Ingredients 5
Steps:
- In a saucepan, combine the milk and vanilla bean and bring just to a boil. Remove from the heat, cover and allow to sit 10 minutes. Meanwhile, in a medium bowl, whisk together the yolks, sugar and salt until thick and light-colored, and set aside.
- Discard the vanilla bean and very slowly whisk the hot milk into the yolk mixture. Return the mixture to the saucepan, set over medium-low heat and cook, stirring constantly, until the custard thickens just enough to coat the back of the spoon, about 10 minutes. (Do not overcook or the custard will curdle.)
- Immediately remove from the heat and strain through a fine-mesh sieve into a clean bowl. Serve warm or chilled. (If necessary, rewarm the sauce in the top of a double boiler set over barely simmering water.)
Nutrition Facts : @context http, Calories 170, UnsaturatedFat 3 grams, Carbohydrate 19 grams, Fat 8 grams, Protein 6 grams, SaturatedFat 4 grams, Sodium 132 milligrams, Sugar 19 grams
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