This Vanilla Bean Crème Anglaise tastes like melted vanilla ice cream and is an amazing sauce for dipping brownies or cookies, or topping tarts, cakes and pies!
- 2 c Heavy Cream
- 2 c Milk
- 1 c Sugar, divided
- ½ t Salt
- 1 ea Vanilla bean, split and scraped
- 5 ea Eggs (large)
- In a heavy bottomed sauce pot combine cream, milk, half the sugar, salt and vanilla beans and pods. Bring to a boil then remove from heat.
- When your milk mixture is almost at a boil whisk together the eggs and remaining sugar until the eggs have lightened to a pale yellow.
- Wisk ¼ of the milk mixture into the eggs. Repeat with another ¼ of the milk, then pour the egg mixture into the pot with the remaining milk mixture. Heat over medium-high heat, stirring constantly, until nappant or when the custard has reached 178°F on an instant-read thermometer. To test if your anglaise is nappant, run a finger through a thin layer on the back of a wooden spoon. If it holds a line and doesn’t run down to cover the clean space, you have reached nappant!
- Strain into a bowl, cover with a piece of plastic wrap and cool in an ice bath. Be sure to cover the surface with plastic so it doesn’t get a skin.
Keywords: custard sauce recipe, crème anglaise recipe, vanilla custard sauce recipe, creme anglaise