What you see before you is a classic recipe from Julia Child. I have always used Julia Childs tried and true recipe, it consistently turns out just perfect. Creme anglaise is a lightly thickened pale yellow dessert sauce made of egg yolks, sugar and milk heated together into a warm cream. The only trick is to heat the mixture slowly in order for the yolks to thicken, but not scramble.
Makes about: 2 cups
6 egg yolks
2/3 cup sugar
1 1/2 cups hot milk- I just heated it up in the microwave for 2-3 minutes.
1 tablespoon pure vanilla extract
Special equipment recommended:
2 quart stainless saucepan
Whisk and a wooden spoon
1. Whisk the egg yolks in the saucepan, adding the sugar by fairly rapid spoonfuls, if it goes in all at once the yolks can turn grainy.
2. Continue beating 2 to 3 minutes, until the mixture is pale yellow and thick. By dribbles, stir in the hot milk, stirring, not beating, because you do not want the sauce to foam.
3. Set the saucepan over moderately low heat, stirring rather slowly with the wooden spoon, and reaching all over the bottom and sides of the pan. The sauce should gradually come near, but not to the simmer. You must be careful not to overheat it and scramble the yolks, but you must have the courage to heat it enough so that it thickens. Indications that it is almost ready are that surface bubbles begin to subside, and almost al once you may see a whiff of steam rising. Watch out at his point, you are almost there.
4. The sauce is done when it coats the wooden spoon with a light creamy layer thick enough to hold when you draw your finger across it, as shown.
5. Beat in the vanilla. Serve warm or cold.
Tip: The sauce may be refrigerated in a covered container for several days.