Creme Anglaise (Custard Sauce)
This sauce is served with many kinds of desserts, but I like it best with bread pudding and intense chocolate tortes–particularly those with raspberries. You can add a little rum or brandy to this at the end to spike it up a little. But do this strictly to taste–don’t guess. No matter how you wind up using the sauce, it will add a certain classy quality to whatever’s underneath.
- 1 cup whipping cream
- 3 Tbs. sugar
- 4 egg yolks
- 1/4 tsp. vanilla extract
1. Combine the cream and 1 Tbs. sugar in a saucepan and bring to a simmer.
2. Beat the egg yolks with the remaining sugar until the color has lightened and the eggs are a bit foamy.
3. Whisk about half of the hot cream into the eggs, and continue whisking until smooth.
4. Add the egg mixture to the saucepan along with the vanilla. Cook slowly, whisking frequently, until the sauce has a medium-thick consistency.
Makes about a cup and a half of sauce.