Frank's Recipes! Creme Anglaise 2

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Creme Anglaise 2

Basic Vanilla Custard Sauce

2 1/2 cups whole milk
1 cup heavy cream
2 vanilla beans (or 2 teaspoons vanilla extract *)
8 egg yolks
3/4 cup sugar

Utensils

an extra large bowl half filled with ice and water
a medium size bowl
a fine mesh strainer

Place the medium bowl into the larger bowl of ice water. Place the strainer inside the empty bowl.

Pour the milk and cream into a medium size saucepan. Split the vanilla bean down the center with the tip of a paring knife and scrap out as many of the interior seeds as you can. Place the seeds and entire vanilla pod into the milk. Bring this mixture just to a boil. Remove pan from the heat. Allow the mixture to stand for at least 30 minutes allowing the vanilla bean flavor to infuse into the milk. Set aside.

In a medium bowl whisk the yolks and sugar together until the mixture has thickened and is a pale yellow color.

Remove the vanilla bean/pod. Bring the milk mixture just back to a boil. Add a ladleful, approximately 1/2 cup of milk to the egg mixture to temper the yolks, mixing as you are adding the hot milk. Then, again stirring all the time with a flat heat resistant spatula, add the egg mixture back into the pan containing the remaining milk/cream mixture.

Over a medium low heat continually stir the mixture in a figure eight pattern making certain that you are stirring the mixture on the bottom of the pan and occasionally getting into the corners.

Cook until the mixture is the consistency of heavy cream or until you can draw a line with your finger along the back of the spoon and have the mixture leave a trail. If the mixture stays separated and leaves a distinct path without the two sides running together the cream is finished.

Immediately strain the finished cream through a fine mesh strainer into the iced bowl. *If using vanilla extract add it now. Stir occasionally until cooled. Store tightly covered for up to 2 days in the refrigerator.