A quick prequel to my next post!! I’ll save you my TMI musings this time and just cut straight to the recipe chase today. Don’t worry though, normal AnotherFoodBlogger service will resume next post 😉 Check out the recipe below and get ready to smother something tasty in this sauce, or even make something store-bought (blasphemy!!!) delicious with this homemade touch!!
200ml heavy cream
1 tsp vanilla bean puree or 1 vanilla bean cut in half
4 egg yolks
100g castor sugar
medium sized saucepan
medium mixing bowl
large mixing bowl
1. Combine milk, cream & vanilla. Heat until just under boiling point.
2. In a separate bowl, combine egg yolks & sugar.
3. Add a small bit of the milk mixture into egg mix and whisk to combine *see tip*
4. Slowly add egg mix into the milk mixture and cook for approx 5 minutes on low – medium heat, stirring continuously until the mixture coats the back of a spoon
5. Chill *see tip*
Tips / Tricks
*by adding a small amount of the warm milk mixture into the eggs it will stop them from scrambling when later adding eggs into the milk mix. In chef terms we call this tempering.
**when chilling the anglaise, I like to stir it over a mixing bowl of ice. This will cool it quicker, stopping the cooking process and thus helping to decrease the chances of lumps forming**
***if your anglaise has a few lumps don’t fret, this isn’t The French Laundry. Just strain it through a sieve***
****creme anglaise will keep re-fridgerated for up to 1 week****