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Crème Anglaise

Vanilla Blend 4 oz
Crème Anglaise
 
Makes about 3 cups
Ingredients
Instructions
  1. Boil the milk for one minute. Beat the egg yolks and sugar in the bowl of an electric mixer fitted with the paddle attachment on medium-high speed for 3 minutes, or until very thick. Reduce to low speed, and add the cornstarch.
  2. With the mixer still on low, slowly pour the hot milk into the eggs. Pour the custard mixture into a saucepan and cook over low heat, stirring constantly with a wooden spoon, until thickened. The custard will coat the spoon like heavy cream. Don't cook it above 180 degrees or the eggs will scramble!
  3. Pour the sauce through a fine strainer, add the Vanilla Bean extract or Crush and serve.
Notes
The following recipes were created with Vanilla Bean Extract 'Crush' to eliminate the time consuming process of finding and scraping vanilla beans, however you may use the Vanilla Bean Extract in all of these recipes.