Crème Anglaise (Vanilla Custard Sauce)


  • 1 teaspoon vanilla
  • 3 tablespoons sugar
  • 2 cups half-and-half
  • 6 large egg yolks

In a bowl beat together the yolks and the sugar until mixture is light and forms a ribbon when the beater is lifted. Add the half-and-half, scalded, in a stream, stirring, transfer the custard to a heavy saucepan, and cook it over moderately low heat, stirring, until it thickens, but do not let i...

View full recipe at Epicurious


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