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Creme Anglaise
Creme Anglaise is the classical term for vanilla sauce. In it's original form, you will see that there is no substitute for the real thing. It is also the base for Pastry Creams and Bavarians. In a small saucepan, heat 2 cups cream
Do not allow mixture to boil. The temperature should reach about 160 degrees. Meanwhile, cream together 4 egg yolks
Allow cream mixture to cool slightly. Remove and scrape vanilla bean.
Slowly incorporate into sugar and egg mixture by
Place mixture back on the stove on medium high heat. Stir constantly.
Heat until mixture thickens, being careful not to let boil.
Remove from heat and cool over ice bath immediately.
Chef's Tip- As you may have gathered from the references above, it's a good idea to use a thermometer to guage the temperature. I've made this recipe a hundred times and I still use one.
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