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
o@yahoo.comI would not recommend this recipe to anyone.
KAPTIN GAMING
g-k55@yahoo.comThis recipe is a waste of time and ingredients.
Lin Thurein
t_lin@yahoo.comI followed the recipe exactly and the crème anglaise turned out lumpy.
Sakil Yoi
syoi@hotmail.comThis recipe is not as good as I was hoping it would be.
Syed Ali Hussain
syed_a58@hotmail.comI had some trouble getting the crème anglaise to thicken, but it eventually turned out fine.
Kevin Roman
kevin.r@gmail.comThis recipe is a bit too sweet for my taste, but it's still very good.
Emily and Me
em@aol.comI love this crème anglaise! It's so versatile and can be used in so many different ways.
Ezekiel Omoko
e.omoko13@gmail.comThis recipe is a keeper! I've made it several times now and it always turns out great.
Nazi Afrough
nazi-afrough@hotmail.frI 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
varelas_barbara30@hotmail.frThis 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.