Monday, Mar. 30, 2020

Creme Anglaise

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November 18, 2007

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This sauce can be made up to 2 days in advance. Perfect for butter cakes recipe featured in my blog.

2 large egg yolk
2 tablespoons cornstarch
5 tablespoons granulated sugar
1 cup 1% low-fat milk
1 cup heavy cream
1 teaspoon vanilla paste
In a microwavable bowl, heat up the milk and cream for 2 minutes to warm up.
In a saucepan, whisk together the egg yolks, cornstarch, and the 5 Tablespoons sugar until think and pale yellow, about 2 minutes.
Slowly whisk in the hot milk and cream and place saucepan over medium-low heat. Bring to a simmer while slowly stirring sauce with wooden spoon.
Cook for about 4 minutes or until the sauce is thick enough to coat the back of the soon. Stir in the vanilla paste.
Pour sauce into bowl and cover with plastic wrap, pressing it directly onto the surface to prevent a skin from forming on the sauce, and refrigerate.

Yield:
“2 cups”

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