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CRÈME ANGLAISE with Variations English Custard Sauce Makes: 1 Cup
Ingredients: 4 large egg yolks 1/4 cup sugar 3/4 cup milk 1/4 cup heavy cream 1 to 1 1/2 teaspoons vanilla extract 1 tablespoon Grand Marnier or dark Jamaican rum
Procedure: Using a whisk and a large bowl, whip the egg yolks until they lighten in color. Add the sugar gradually and continue to whisk until the mixture is ribbony and becomes light in color. (A hand-held mixer may be used, but only on LOW speed).
Have ready a medium-size bowl with a fine gauge strainer placed over the top.
In a large, heavy saucepan, over low heat, scald the milk and cream. Stir 1/4 of the hot milk/cream mixture into the egg yolks to temper them. Add the yolk mixture to the remaining milk/cream and cook over medium-low heat, mixing constantly with a wooden spoon. A light-colored foam will be present on the surface. DO NOT USE A WHISK for stirring, because the sauce will become too bubbly.
As the mixture heats, the foam will disappear and steam will swirl over the surface. These are indications that the sauce will soon be ready. When the sauce coats the back of the spoon and reaches the consistency of heavy cream, it is done. Because this stage is difficult for some to determine, a sure way of checking this is by tipping the saucepan to see if the mixture is beginning to adhere to the bottom. If so, it is done.
IMMEDIATELY remove the saucepan from the heat and strain it into the bowl. This stops the cooking and insures smoothness. If the sauce near the bottom of the pot shows any signs of curdling, discard that portion.
Stir the vanilla extract and liqueur into the sauce. Cover the bowl with plastic wrap and refrigerate to further thicken the sauce.
STORAGE: Keep in a tightly covered glass container, and refrigerate for up to 3 days.
VARIATIONS:
CRÈME ANGLAISE WITH A VANILLA BEAN
Split a 3 to 4-inch piece of vanilla bean in half, lengthwise. Place it in the saucepan with the milk/cream mixture. When the liquid is scalded, turn the heat off and allow the bean to steep for 10 minutes.
Remove the vanilla beans from the liquid and scrape the tiny seeds from the pod using a paring knife. Place the seeds in a small dish. Stir in 2 to 3 tablespoons of the hot milk/cream and mix to break up any clumps of seeds. Return the mixture to the saucepan and reheat to the scalding point. Proceed with Master Recipe above, omitting the vanilla extract.
CHOCOLATE SAUCE ANGLAISE
Chop 2 ounces of bittersweet or semi-sweet chocolate, and add it to the milk/cream mixture. As the mixture heats, stir to dissolve the chocolate. Increase the sugar to 1/3 cup. Proceed with the Master recipe as above.
CINNAMON CRÈME ANGLAISE
Combine 1/2 teaspoon ground cinnamon with the sugar. Proceed with Master Recipe as above.
ORANGE CRÈME ANGLAISE
Add 1 1/2 teaspoons of grated Navel or Valencia orange zest to the milk and cream. After scalding, steep, off the heat, for 15 minutes. Re-scald before proceeding with the addition of the egg yolks. Omit the vanilla extract from the Master Recipe and use Grand Marnier, not rum for flavoring.
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