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Creme Anglaise, a dessert sauce

Welcome to Our Sunday Café, we are pleased you stopped by for a visit. Today we are offering another delicious recipe from our kitchen. We hope you enjoy it as much as we did…


Yesterday I headed out to do a bit of thrifting, and found a Watkins 100th anniversary cookbook, from 1995. And I had to have it. For many reasons, but mostly because it has a lot of recipes that showcase my favorite flavor of all time, Vanilla. I never tire of Vanilla, ever. If the only ice cream flavor in the world was Vanilla, I would be happy. Vanilla is so complex, and not plain at all. It cracks me up when people refer to Vanilla ice cream as plain old vanilla. To honor of my love affair with Vanilla, this morning I am making Creme Anglaise. Also known as Pouring Custard.

Vanilla Custard Sauce
makes approximately 2 cups


1 1/2 c whole milk
4 egg yolks

1/4 - 1/2 c sugar*
dash of salt

2 t vanilla

Put together a double boiler, and set to heat up over a medium burner. In another pan, bring milk to a simmer over low heat, being very careful not to scorch, you may also complete this step in the microwave, if you choose.















Beat eggs, sugar and salt together in a medium size bowl, until glossy and the sugar starts to dissolved, about 3 minutes. Reduce mixer speed to low, slowly add hot milk in a thin stream, continue to mix until milk is  incorporated into the egg mixture.


Transfer milk mixture to the double boiler, cook stirring constantly until mixture coats a metal spoon.


Pour into a bowl, cover with a piece of plastic wrap to prevent a skin from forming. Chill until very cold.



Before serving whisk in the vanilla.

* If serving over a sweetened dessert such as cake, use the smaller portion of sugar. If serving over unsweetened berries or fruit, use the full 1/2 cup measure. 

Enjoy!

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1 comment

  1. I'm a big fan of vanilla too especially Watkins vanilla! Thanks for sharing the great recipe and the step by step photos.

    ReplyDelete

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