CREME ANGLAISE (VANILLA CUSTARD SAUCE)
Steps:
- In a 2-quart heavy saucepan bring 2 cups of the milk, 2 tablespoons of the sugar, and the scraped vanilla bean to a boil over medium heat.
- In a large bowl, whisk together the egg yolks and remaining 2 tablespoons of sugar. Slowly pour 1 cup of the hot milk mixture, whisking constantly, into the egg yolk-sugar mixture. (Do not pour the entire yolk-sugar mixture into the boiling milk mixture, as it will curdle the eggs.) Whisk in the remaining milk. Pour the milk-yolk mixture into the saucepan and cook over medium heat, stirring constantly, until the mixture coats the back of a spoon. Do not boil.
- Remove from the heat and stir in the rum. Strain the mixture through a fine wire sieve into a heat--proof bowl. Place the sauce in an ice bath. When cool, transfer the sauce to a bowl. Cover the surface with plastic wrap and chill in the refrigerator, until ready to use. Sauce will keep in the refrigerator for 4 to 5 days if well sealed.
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Olie Matope
[email protected]I've made this creme anglaise several times now and it always turns out perfectly. It's my go-to recipe for creme anglaise.
Shahg Zindabad
[email protected]This creme anglaise was a bit too thick for my taste, but it was still very good. I would recommend using a little less cornstarch next time.
Sohaib Abbasi
[email protected]I made this creme anglaise for my husband's birthday and he loved it! He said it was the best creme anglaise he's ever had.
favour uka
[email protected]This creme anglaise was a bit too sweet for my taste, but it was still very good. I would recommend using less sugar next time.
NONO LOVE Marmr LOVE
[email protected]I love this creme anglaise! It's the perfect dessert topping or sauce for fruit. It's also great for making bread pudding or french toast.
Zakir Molla
[email protected]This was my first time making creme anglaise and it was surprisingly easy! The instructions were clear and concise, and the end result was delicious.
Joseph Gomez
[email protected]I've made this creme anglaise several times now and it always turns out perfectly. It's so easy to make and it's always a crowd-pleaser.
Abdy Osman
[email protected]This creme anglaise was delicious! I made it for a brunch party and it was a huge hit. Everyone loved it.
Mehdi Malik
[email protected]I've made this creme anglaise several times now and it always turns out perfectly. It's my go-to recipe for creme anglaise.
Jeremy Jones
[email protected]This creme anglaise was a bit too thick for my taste, but it was still very good. I would recommend using a little less cornstarch next time.
Amir khan niazi
[email protected]I made this creme anglaise for my husband's birthday and he loved it! He said it was the best creme anglaise he's ever had.
rehman samad
[email protected]This creme anglaise was a bit too sweet for my taste, but it was still very good. I would recommend using less sugar next time.
TG ALBERT
[email protected]I love this creme anglaise! It's the perfect dessert topping or sauce for fruit. It's also great for making bread pudding or french toast.
Mahdi Chowdhury
[email protected]This was my first time making creme anglaise and it was surprisingly easy! The instructions were clear and concise, and the end result was delicious.
Md Sagar
[email protected]I've made this creme anglaise several times now and it always turns out perfectly. It's so easy to make and it's always a crowd-pleaser.
Shafiq Channar
[email protected]This creme anglaise was absolutely delicious! I made it for a dinner party last night and it was a huge hit. The flavor was rich and creamy, and the texture was perfect. I will definitely be making this again.