Custard Sauce (Crème Anglaise)

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Custard Sauce (Crème Anglaise)

6 egg yolks
1/2 cup (125 ml) sugar
2 cups (500 ml) half-and-half, milk, or combination of the two
2 tsp (10 ml) vanilla extract

Whisk together the yolks and sugar in a small bowl until slightly thickened. Heat the half-and-half in a saucepan over moderate heat until bubbles form around the edge of the pan. Whisk about 1/2 cup (125 ml) of the half-and-half into the egg mixture, then whisk the resulting mixture into the half-and-half. Reduce the heat under the saucepan to low and stir the sauce constantly with a rubber spatula or wooden spoon until slightly thickened. Remove the pan from the heat and continue stirring until the sauce is the consistency of heavy cream, about 2 minutes. The temperature of the sauce should be about 170F (77C)-it is very important not to let the sauce get too hot. Stir in the vanilla extract and strain through a fine sieve if desired. If you plan to serve it cold, let it cool to room temperature before covering it in order to prevent condensation from forming. Serve warm or chilled. Makes about 2 cups (500 ml).

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Custard Sauce Variations

Chocolate Custard Sauce - Reduce the vanilla in the recipe above to 1 tsp (5 ml) and add 4 oz (110 g) finely chopped semisweet or bittersweet chocolate along with the vanilla, stirring until the chocolate is melted.

Coffee Custard Sauce - Substitute 1 cup (250 ml) strong coffee for 1 cup of the half-and-half in the recipe above.

Rum Custard Sauce - Substitute 1 to 2 tablespoons (15-30 ml) dark rum for the vanilla extract in the recipe above.

Liqueur-Flavored Custard Sauce - Substitute 1 to 2 tablespoons (15-30 ml) Grand Marnier, Kahlua, Drambuie, or liqueur of your choice for the vanilla extract in the recipe above.