Instead of using cream or half-and-half in this classic dessert sauce, I prefer using milk. It keeps the sauce light, tasty, and simple, but the mixture will not appear as thick as some other versions of crème anglaise. This can be served with any dessert, but I especially like it over fresh fruit.
Recipe information
Yield
Makes about 1 1/4 cups
Ingredients
Preparation
Step 1
Whisk together the milk and vanilla seeds and pod in a medium saucepan. Heat over medium-high heat until bubbles just begin to form around the edges.
Step 2
Meanwhile, rapidly whisk together the yolks and sugar in a medium bowl until the sugar dissolves and the mixture becomes pale yellow.
Step 3
Continue whisking rapidly and add a few spoonfuls of the just-boiling milk mixture to temper the yolks. Remove the milk mixture from the heat and whisk in the yolk mixture in a steady stream. Set the saucepan over medium-low heat and whisk rapidly until thick enough to coat the back of a spoon, about 7 minutes. When you run your finger across a spoon dipped into the sauce, it should leave a clear line.
Step 4
Strain through a fine-mesh sieve into a small bowl. Set the bowl on top of a larger bowl of ice and water to stop the mixture from cooking. Let cool to room temperature, stirring occasionally. The sauce can be covered and refrigerated for up t o 2 days.
