Creme Anglaise (Vanilla Sauce)

 

Creme Anglaise

    MIZE en PLACE

8 oz Heavy Cream

8 oz Milk

5 Egg Yolks (room temp)

⅔ cup Sugar

½ Tsp Kosher Salt (¼ tsp Table Salt)

1 ½ Tsp Vanilla Extract

    GEAR

Heavy bottom Medium Sauce Pan

Silicon Spatula

Large Bowl for Ice

Measuring Spoons/Cups

1 quart container for Sauce

Medium Bowl for Yolks

Whisk

    STEPS
1.  Set up Large bowl as an ice bath, fill with ice then add water.  

2.  Over Med/High heat, heat Milk and Cream to a boil, frequently using silicon spatula to scrape bottom of pot in order to avoid scorching.

3.  When at a boil, remove sauce pan from heat, add in Sugar and Salt with wisk.

4.  Start whisking yolks and pour in ¼ of the hot cream mixture.

5.  Add another ¼ of the cream mixture and whisk until incorporated.

6.  Add Yolk Cream mixture into saucepan and whisk again.

7.  Switch to the Silicon Spatula, place saucepan back on burner, medium heat.  Continually stir and scrape the bottom of the saucepan until sauce thickens enough to coat a spoon.  Approx 170. 

8.  Immediately pour sauce into 1 quart container and place container in the ice bath.

9. Every 10 minutes give sauce a stir until it is cooled.  Cover and store for up to 4 days.