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Baking Basics: Crème Anglaise Custard Sauce

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Emily Luchetti
Emily Luchetti
Do you love chocolate custard sauce? How about coffee flavored Creme Anglaise? Or maybe lemon zest custard? They all sound delicious but before you can make these versions of Creme Anglaise you need to know how to make the basics. Creme Anglaise is one of the fundamental ingredients to know in baking and once you learn how to make it you can use it in pretty much any dessert. You can use it to jazz up a tart or to serve with a cake and so many different ways. In this Grokker Premium video Pastry Chef Emily Luchetti shows how simple it is to stir up some Creme Anglaise.

Cooking Recipe

Yield: 2 cups
Cook Time: 30 minutes
Prep Time: 15 minutes
Ready In: 45 minutes

5 large egg yolks
2 tbsp sugar
Pinch of salt
1 & 1/2 cups milk
1/2 vanilla bean, split in half lengthwise with the insides scrapped out or 1 tsp extract

1. Whisk the egg yolks, sugar, and salt in a medium bowl until smooth. Warm the milk and vanilla bean and seeds if you are using it, in a medium saucepan over medium heat, stirring occasionally, until hot and bubbling around the edges, about 5 minutes.

2. Slowly whisk the milk into the egg mixture. Pour the milk back into the pan. Cook over low heat, stirring continuously, until it thickens slightly and coats a metal or wooden spoon with a thin film, about 10 minutes.

3. Strain through a fine mesh strainer into a bowl, discarding the vanilla bean. Cool over an ice bath. Add the vanilla extract if you are using it. Refrigerate for at least 30 minutes to several days.

Basic Crème Anglaise
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