CREME ANGLAISE (VANILLA CUSTARD SAUCE)
Steps:
- In a 2-quart heavy saucepan bring 2 cups of the milk, 2 tablespoons of the sugar, and the scraped vanilla bean to a boil over medium heat.
- In a large bowl, whisk together the egg yolks and remaining 2 tablespoons of sugar. Slowly pour 1 cup of the hot milk mixture, whisking constantly, into the egg yolk-sugar mixture. (Do not pour the entire yolk-sugar mixture into the boiling milk mixture, as it will curdle the eggs.) Whisk in the remaining milk. Pour the milk-yolk mixture into the saucepan and cook over medium heat, stirring constantly, until the mixture coats the back of a spoon. Do not boil.
- Remove from the heat and stir in the rum. Strain the mixture through a fine wire sieve into a heat--proof bowl. Place the sauce in an ice bath. When cool, transfer the sauce to a bowl. Cover the surface with plastic wrap and chill in the refrigerator, until ready to use. Sauce will keep in the refrigerator for 4 to 5 days if well sealed.
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Omid Ghorbani Velenjak
[email protected]I would not recommend this recipe to anyone.
KAPTIN GAMING
[email protected]This recipe is a waste of time and ingredients.
Lin Thurein
[email protected]I followed the recipe exactly and the crème anglaise turned out lumpy.
Sakil Yoi
[email protected]This recipe is not as good as I was hoping it would be.
Syed Ali Hussain
[email protected]I had some trouble getting the crème anglaise to thicken, but it eventually turned out fine.
Kevin Roman
[email protected]This recipe is a bit too sweet for my taste, but it's still very good.
Emily and Me
[email protected]I love this crème anglaise! It's so versatile and can be used in so many different ways.
Ezekiel Omoko
[email protected]This recipe is a keeper! I've made it several times now and it always turns out great.
Nazi Afrough
[email protected]I made this crème anglaise last night and it was delicious! I used it to top a chocolate cake and it was the perfect finishing touch.
Barbara Varelas
[email protected]This is the best crème anglaise recipe I've ever tried! It's so easy to make and it tastes amazing. I've used it to top everything from fruit to cake, and it's always a hit.