Custard Cream (Creme Anglaise)

Ingredients

• 9 ounces superfine sugar
• 1 pinch salt
• 8 egg yolks
• 2 cups whole milk
• 1 vanilla bean (or zest of lemon or orange)

Method

• 1. Boil milk with chosen flavoring. Cool to warm.
• 2. Meanwhile, blend sugar, salt and egg yolks in a pan using a whisk over pan with simmering water and bring to a ribbon stage.
• 3. Slowly add the warm milk, being careful not to curdle eggs.
• 4. Mix well, keeping the pan on the heat and stirring continuously until the first signs of boiling. At this point the custard should cling to the spoon.
• 5. Strain the mixture through a fine sieve. Keep it hot in a bain-marie if it is to accompany a hot dessert; or cool immediately in a waterbath, and keep in a cool place for a cold dessert.
• CUSTARD CREAM WITH LIQUEUR: When the custard is completely cold add 1 tablespoon of liqueur like Curacao, Kirsch, Maraschino or rum.

Notes

• NOTES:
• NOTES : The yield on this dessert topping is about 10 - 2.4 oz. servings.
• SERVINGS: 10
• SOURCE: Larousse Gastronomique