Crème Anglaise: basic custard sauce (The Vegetarian Epicure)

2 cups milk
4 – 5 egg yolks (depending on the size of the eggs)
6 tablespoons sugar
½ teaspoon salt
½ teaspoon vanilla extract

Scald the milk and keep it hot in the top of a double boiler. In a bowl, beat the egg yolks with the salt and sugar until they are fluffy. Still beating with a whisk, pour the hot milk into the egg to. Return the mixture to the double boiler and heat gently, stirring often, until it thickens enough to coat a spoon. Add the vanilla (or other) flavoring and strain.

Serve this sauce warm or cool over puddings, sweet soufflés, Apple Crisp, etc.


Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

This site uses Akismet to reduce spam. Learn how your comment data is processed.