Crème Anglaise (Vanilla Custard Sauce)

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Yield: 3 ½ cups

• 10 Large egg yolks

•  1/4 cup. Sugar

• Pinch Salt

•  2 ¼ cups Milk

• 1 cup Heavy Cream

• 1 tsp. Vanilla extract 

• OR 1-inch Piece of vanilla bean 

Whisk together the egg yolks, sugar, and salt in a stainless steel mixing bowl until creamy. Set aside. Put the milk and the vanilla extract or vanilla bean in a heavy-bottomed sauce pan. Scald the milk, and slowly whisk it into the egg mixture. Put the bowl over a pot of simmering water and cook the custard, stirring constantly with a wooden spoon, for about 4 - 5 minutes, until it begins to thicken. It should coat the back of the wooden spoon. Remove from the heat immediately strain into a bowl and  Cool the custard  over  ice.  refrigerate until ready to use. Custard sauce will keep for 2 -3 days in the refrigerator. 

Crème Anglaise Variation

Maple Syrup : Add 2Tb maple syrup and a pinch of nutmeg

Espresso : Add 3 Tbs. of   ground espresso powder to the milk before scalding

Chocolate : Whisk ½ cup of bittersweet chopped chocolate chocolate sauce into  the hot custard  once it is removed from the heat stir until melted before straining.

Cinnamon : Add ½ tsp. cinnamon and 1 stick of cinnamon to the milk before scalding. 

Orange Grand Marnier : Add  the peel of one orange to the  milk before scalding then add 1 Tbs. of grand marnier to the cooled  sauce.