Yields Makes about 3 3/4 cups
AuthorExecutive Chef Jonathon Gillespie

Notes: You can make this sauce up to 2 days ahead; cover and chill.

How to Make It

Step 1
1

In a 3- to 4-quart pan over medium heat, stir milk and sugar often until mixture begins to bubble around edges of pan, 10 to 12 minutes. Remove from heat.

Step 2
2

Whisk about 1/2 cup of the hot milk mixture into egg yolks, then pour mixture into pan and whisk to blend. Stir with a flexible spatula over medium-low heat until custard coats the spatula in a smooth, velvety layer, 10 to 14 minutes. Remove from heat and pour through a fine strainer set over a bowl. Set bowl in a container of ice water and stir often until cool. Stir in vanilla. Serve cool or cold.

Step 3
3

Nutritional analysis per 1/4 cup.

Ingredients

 1 quart milk
 2/3 cup sugar
 8 large egg yolks, lightly beaten
 2 teaspoons vanilla

Directions

Step 1
1

In a 3- to 4-quart pan over medium heat, stir milk and sugar often until mixture begins to bubble around edges of pan, 10 to 12 minutes. Remove from heat.

Step 2
2

Whisk about 1/2 cup of the hot milk mixture into egg yolks, then pour mixture into pan and whisk to blend. Stir with a flexible spatula over medium-low heat until custard coats the spatula in a smooth, velvety layer, 10 to 14 minutes. Remove from heat and pour through a fine strainer set over a bowl. Set bowl in a container of ice water and stir often until cool. Stir in vanilla. Serve cool or cold.

Step 3
3

Nutritional analysis per 1/4 cup.

Crème Anglaise