Makes: About 2 cups
Time: 15 to 30 minutes
This creamy vanilla custard sauce is an classic for accompanying cakes, poached fruit, and much more. It’s thinner than pastry cream, so it’s a big treat to serve Vanilla Meringues or Chocolate Cake in a puddle of it. It can also be used as a base for ice cream (pages 309–315) or Crème Brûlée, layered in a parfait, or ladled over beignets or pie.
1. If you’re using the vanilla bean, heat the milk and the bean together in a small saucepan until the milk steams. Remove from the heat, cover, and let sit for 15 minutes. Remove the bean and scrape the seeds into the milk. If you’re not using the bean, just heat the milk.
2. Once the milk has cooled to almost room temperature, add the remaining ingredients and whisk well to combine. Cook over medium heat, whisking almost constantly, until the mixture thickens and reaches 175° to 180°F. Don’t let it boil. (There will be a thick coating on the back of a spoon.)
3. While still hot, pour the sauce through a strainer and let cool a bit; stir in the vanilla extract if you’re using it. You can serve the sauce warm or chilled. It keeps, tightly covered, in the refrigerator for up to 3 days.
CHOCOLATE Crème ANGLAISE In Step 2, add ½ cup (about 3 ounces) chopped chocolate to the pot and let it melt as the mixture heats.
BOOZY Crème ANGLAISE An extra-indulgent treat: After straining the sauce, stir in 2 tablespoons whiskey, rum, or liqueur.
Almond Crème Anglaise Omit the vanilla bean. Put ¾ cup chopped almonds in a medium saucepan over medium heat. Cook, shaking the pan occasionally until fragrant and beginning to toast, about 3 minutes. Add the remaining ingredients and proceed with Step 2.
EGGNOG Crème ANGLAISE After straining the sauce, stir in 1 tablespoon dark rum, 1 tablespoon bourbon, 1 teaspoon nutmeg, and ½ teaspoon cinnamon.