Crème Anglaise is a versatile custard sauce that can be used to enhance many desserts. One of my favorite uses is with bread pudding but it is also delicious with apple pie in place of the ubiquitous vanilla ice cream.
½ cup whole milk
½ cup heavy cream
3 egg yolks
2 or 3 tablespoons sugar
½ a vanilla bean or 1 teaspoon vanilla extract
Slit vanilla bean and scrape out seeds.
Combine milk and cream in a saucepan and heat until mixture simmers. Add vanilla seeds
Beat egg yolks and sugar in a bowl until combined.
Slowly add hot milk mixture stirring constantly.
Return mixture to the saucepan and cook, stirring until mixture barely simmers, about 170º to 175º.
Strain mixture into a clean bowl set in a bowl of ice and water and stir until custard is cool.
Cover and refrigerate.
Sauce will keep refrigerated for 2 days.
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