Anglaise Sauce Recipe
Makes 2 1/2 cups
Recipe by: Chef John V.
Prep time: about 20 minutes total
is the classic complement to a soufflé, but I like it
with bread pudding, a slice of fresh tart or a fruit
compote as well. Ice cream can be made from it too!
2 cups milk
egg yolks, from x-large eggs
1/2 cup sugar
1/4 teaspoon salt
Bring the milk to a boil in a saucepan over high
heat. Immediately remove the pan from the heat and cover
to keep the milk warm.
Combine the egg yolks,
sugar, vanilla and salt in a second saucepan and beat
them until well-blended. While continuing to beat the
egg yolk mixture, slowly add the scalded milk. Place the
pan over low heat and stir constantly with a wooden
spoon until the sauce thickens. This can take up to 30
minutes. The end result should be a lovely silky sauce,
about the consistency of heavy cream. Remove the pan
from the heat and set it into a bath of ice water to
stop the cooking, continuing to stir for about 4
minutes. Remove the pan from the ice bath and chill the
sauce for 30 minutes before serving.
the Sauce: Creme Anglaise may be flavored in two
different ways: by adding 3-4 tablespoons of your
favorite liqueur or spirit to the finished product
(e.g., brandy, Grand Marnier, Frangelico); or by adding
an ingredient to the milk as you're scalding it.
Grated citrus rind (2 tablespoons), instant coffee
(I tablespoon) or melted semisweet chocolate bits
(1/4-1/z cup) produce dramatically different but equally
delicious dessert sauces. If you use one of these other
flavorings, however, do not omit the vanilla-the other
ingredients are in addition to the vanilla, not a
substitute for it.