Vanilla Crème Anglaise
This Vanilla Crème Anglaise is SO EASY! A silky, rich custard sauce that adds a gourmet touch to any dessert with simple pantry ingredients.
Equipment
- Medium Saucepan
- Whisk
- Heatproof bowl
- Fine mesh strainer
- Spatula
- Measuring cups and spoons
Ingredients
- 3/4 cup half and half
- 2 tsp vanilla extract
- 2 egg yolks
- 1/4 cup sugar
Instructions
- In a medium saucepan, pour in the 3/4 cup of half and half. Place it over medium heat, stirring occasionally until it begins to steam. Avoid boiling; you just want it hot enough to infuse the flavor.
- While the half and half is heating, grab a heatproof bowl and add the 2 egg yolks and 1/4 cup sugar. Whisk them together until the mixture is pale and slightly thickened.
- Once your half and half is steaming, take a ladle and slowly pour a small amount of the hot liquid into the egg yolk mixture while whisking continuously to temper the eggs.
- After tempering, pour the egg mixture back into the saucepan with the remaining half and half. Stir constantly over low heat. Cook until the sauce thickens enough to coat the back of a spoon, about 5-7 minutes.
- Remove the saucepan from the heat. Pour the custard through a fine mesh strainer into a clean bowl to remove any cooked egg bits. Stir in the 2 tsp of vanilla extract.
- Allow the Vanilla Crème Anglaise to cool slightly before using. Serve warm or chill in the refrigerator for later use.
Notes
- Heat the half and half gently to avoid curdling the custard.
- Always strain the custard for a smooth texture.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.