Custard sauce (creme anglaise)
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1½ | cup | Milk |
| 4 | eaches | Egg yolks |
| ⅓ | cup | Sugar |
| 2 | teaspoons | Vanilla (or other flavor) extract |
| 1 | tablespoon | Butter, softened |
Directions
Heat the milk to almost a simmer in a small saucepan. Beat the egg yolks with the sugar in a mixing bowl. Beat yolks and sugar until the mixture is thick and forms a ribbon. Beat in the vanilla, and then add the hot milk slowly. Pour back into the saucepan, and cook over very low heat, stirring constantly with a wooden spoon, until the mixture is thick enough to coat the back of a spoon. Remove immediately from the heat, and whisk in the softened butter. Press plastic wrap directly into the surface. The plastic wrap prevents a crust from forming. Chill well before serving.
Submitted By FRED TOWNER On 10-16-94