Creme Anglaise

Clotted cream or a crème anglaise sauce is a perfect accompaniment to warm steamed pudding,

Crème Anglaise

2 cups milk
1 vanilla bean, split
4 egg yolks
1/4 cup sugar
Pinch of salt.

In a saucepan, combine the milk and vanilla bean and bring just to a boil*. Remove from the heat, cover and allow to sit 10 minutes. Meanwhile, in a medium bowl, whisk together the yolks, sugar and salt until thick and light-colored.

Discard the vanilla bean and very slowly whisk the hot milk into the yolk mixture. Return the mixture to the saucepan, set over medium heat and cook, stirring constantly --a wooden apoon works well at this stage -- until the custard thickens just enough to coat the back of the spoon, about 10 minutes. (Do not overcook* or the custard will curdle.)

Immediately remove from the heat and strain through a fine-mesh sieve into a clean bowl. Serve warm or chilled. (If necessary, rewarm the sauce in the top of a double boiler set over simmering water. Again, being careful not to overcook or bring to a boil; that will cause the sauce to curdle.*)

Yield: 2 cups.

*Constant vigilance counts with this sort of custard sauce; akin to avgolemono sauce and hollandaise.

Above is based loosely on a recipe for crème anglaise in an article by Molly O’Neill in the N. Y. Times on sweet puddings, English style. (fall ’99)

You can find the above recipe(s) by tapping here on the Home Cookin' index.

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