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Vanilla Crème Anglaise





Yields
Makes about 3/4 cup

Notes: Make this custard sauce up to 1 day ahead. It's delicious with plain baked apples or our Columbia Gorge Hotel Apple Tart.

 1/2 cup whipping cream
 1/3 cup milk
 1/2 vanilla bean (3- to 4-in. piece), split lengthwise, or 1 teaspoon vanilla
 2 large egg yolks
 2 tablespoons sugar
Step 1
1

In the top of a double boiler, combine whipping cream, milk, and vanilla bean. Set pan directly over medium heat and stir frequently until bubbles form at rim, about 2 1/2 minutes. Lift out vanilla bean and, with a knife, scrape tiny black seeds free and add to hot cream mixture.

Step 2
2

In a bowl, mix yolks with sugar to blend. Whisk about 1/3 of the hot cream mixture into bowl, then return egg mixture to pan.

Step 3
3

Set pan over barely simmering water and stir until custard coats the back of a metal spoon in a velvety layer, 3 to 4 minutes. Remove sauce from heat and serve. Or nest pan in ice water, stir to cool custard quickly, about 3 minutes, and serve cold.

Step 4
4

Nutritional analysis per 2 tablespoons.

Nutrition Facts

0 servings

Serving size

Amount per serving
Calories104
% Daily Value *
Total Fat 8.3g11%

Saturated Fat 4.6g23%
Cholesterol 95mg32%
Sodium 16mg1%
Total Carbohydrate 5.5g2%

Dietary Fiber 0.0g0%
Protein 1.8g

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.