Creme Anglaise
Creme Anglaise is a custard sauce often used as an ice cream base.
Author: Joe the Baker
  • 1 quart half and half
  • 1 vanilla bean
  • 10 large egg yolks
  • 10 oz granulated sugar
  1. Heat half and half in a pot with a sliced vanilla bean and/or other spices/herbs.
  2. Bring to boil.
  3. Remove and cover the pot, then let cure to add flavor.
  4. Whisk together egg yolks and sugar until very smooth.
  5. Slowly temper the sugar/egg mixture with the half and half mixture.
  6. Return the mixture to the pot and cook to a temperature of 160-180 degrees Fahrenheit, or until it just starts to thicken.
  7. Add any liquid flavorings, such as coffee or liquor.
  8. Pour into a stainless bowl and rest in a bowl of ice, allowing to cool gently.
Recipe Notes

Tip: The finished anglaise should be thick enough to coat the back of a spoon and not run off. If you blow on the back of the spoon and circles form, the anglaise is done.
Storage: Do not place the anglaise directly into the refrigerator or freezer, as it will lose its consistency. Once cooled, it can be refrigerated 4-5 days or frozen.