Creme Anglaise

posted by abba 05-29-98 9:42 AM

Creme Anglaise

2 cups heavy whipping cream
2 cups whole milk
1 1/4 cups sugar, divided use
1 tablespoon vanilla
8 egg yolks

In a medium size sauce pan combine cream, milk, 1/2 cup plus 2 tablespoons of sugar and vanilla and bring to a boil, stirring occasionally, over high heat. Remove from heat and let rest for 5 minutes.

Meanwhile, combine egg yolks and remaining sugar (1/2 cup plus 2 tablespoons) in a large mixing bowl. Mix well. After milk mixture has rested for 5 minutes, slowly,by 1/4 cupfuls add milk mixture to egg mixture, stirring constantly and incorporating well before adding next 1/4 cupful. (This must be done very slowly as not to cook the eggs. Continue until all milk mixture is added then transfer back to the sauce pan.

Heat over medium heat, stirring constantly,until temperature reaches 180 degrees (using a standard candy thermometer). Strain egg mixture into a medium sized bowl with at least 3 inch sides. Discard any solid egg particles that may strain out.

Place custard in ice water bath to cool. (Fill a larger bowl or pot with water and ice cubes to rise to the fill line
on the bowl holding the custard. Be careful not to get any water into the custard.) Let the custard cool in the water bath for 45 minutes. Stir occasionally. Consistency will be slightly thick, but liquid enough to puddle on a plate. Makes 1 quart.

Note: You will not need this much for the pies, but the sauce is rather temperamental and cannot be reduced any further. It will keep, covered and refrigerated for up to 5 days. It is an excellent sauce for any type of dessert.

Strawberry Puree:
1 pint fresh strawberries, capped
sugar to taste

Process the strawberries in a food processor using pulsing motion until a desired consistency is achieved. Sweeten to taste and refrigerate until ready to use.

Makes about 1 cup.

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