This crème anglaise is a classic vanilla custard sauce that can be used to top tarts and cakes or as dipping sauce for chocolate chip cookies or brownies. A professional pastry chef’s recipe for a silky smooth, flavorful anglaise. Think of it as an easy alternative to ice cream!
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.
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Notes
Yield: 4 cupsVariations – Add chopped chocolate to the hot custard or flavor cooled sauce with fruit puree, caramel sauce or alcohol.Storage – Store in the refrigerator for up to 10 days. I do not recommend freezing anglaise. You can easily halve or multiply this recipe.