Creme Anglaise is a rich and creamy vanilla custard sauce that is the perfect topping for a chocolate flourless torte.
PREP TIME 10 minutesminutes
COOK TIME 10 minutesminutes
TOTAL TIME 20 minutesminutes
YIELD 2cups
Ingredients
4extra-large egg yolks
1/2cupsugar
1tspcornstarch
1 3/4cupsscalded milk
1tsppure vanilla extract
1 1/2tspGrand Marnieroptional
Seeds from 1/2 vanilla beanoptional
Instructions
Separate the egg yolks and add them to the bowl of an electric mixer with the paddle attachment. Beat them on medium-high speed for 3 minutes or until they are light yellow and very thick. Scrape the sides of your bowl and then add the cornstarch.
Set out a bowl or large liquid measuring cup and place a wire mesh strainer over the top. You will strain your final custard here to catch any bits of cooked egg.
To scald the milk: Pour the milk into a small saucepan and heat it over medium-high heat while continuously whisking. Once the milk has reached 180 degrees, remove it from the heat. Turn the mixer back on low and very slowly drizzle the hot scalded milk down the inside of the mixing bowl into the eggs. Once the milk and eggs are completely combined, pour them into a fresh saucepan.
Heat the custard mixture over just-under medium heat while constantly stirring it with a wooden spoon. The custard will begin to thicken. Do not heat it over 180 degrees or the eggs will scramble. The custard is ready when you can run your finger down the wooden spoon and the sauce holds a clean line.
Pour the hot custard through your prepared mesh strainer into the clean cup or bowl. This will catch any scrambled bits of egg you missed.
Add the vanilla (and the Grand Marnier and vanilla bean seeds if using) to the custard and whisk in. Chill the sauce until serving.
Recipe Notes
Make-ahead tips:This sauce can be made a day in advance and stored in the fridge in an air-tight container. You may need to give it a bit of a whisk before serving.It will not freeze well.