Creme Anglaise (AKA Custard Sauce)

I was helping to move my friend's mother last month and was gifted with a cookbook written by the lady who founded Pepperidge Farm. In that cookbook there was a custard sauce recipe. Soon thereafter I was headed for a day of shopping and fun with a friend originally from Ohio. I thought she would like this sauce, since it's an old fashioned comfort food that I associate with Ohio food. So I whipped some up and served it over fresh peaches and called it Creme Anglaise, cheating and using vanilla extract instead of an $8.00 vanilla bean.

Creme Anglaise:

2 cups light cream or half and half

1 vanilla bean, split lengthwise
(or 2 teaspoons pure vanilla extract)

1/3 cup granulated white sugar

5 large egg yolks

Have a fine medium-sized strainer and bowl ready near the stove.

In a stainless steel bowl stir together, using a wooden spoon, the sugar and yolks until well blended.

I use an improvised double boiler by taking a large pot of water and putting a bowl that just fit on top. If you're braver than I am, in a small saucepan heat the cream and if you are using a vanilla bean put that in. Heat just to the boiling point. Remove from heat and whisk a few tablespoons of the cream into the yolk mixture. Then, gradually add the remaining cream, whisking constantly.

Pour this mixture into a medium sized saucepan and, over medium heat, (or your double boiler.) Gently heat the mixture to just below the boiling point (170 - 175 degrees F) (77 - 80 degrees C). You will notice that steam will begin to appear and the mixture will be slightly thicker than heavy cream. Do not boil or the eggs will curdle. Check to see if it is the right consistency by holding a wooden spoon sideways that is covered with the custard and run your finger along the back of the spoon. If the streak remains without the cream running down through the streak, it is ready.

Immediately remove from the heat and pour through the strainer, scraping up any thickened cream that settles on the bottom of the pan. Remove the vanilla bean and scrape the seeds into the sauce. Stir until seeds separate. For maximum flavor, return the pod to the sauce until serving time. (If you are using pure vanilla extract, instead of the vanilla bean, add it to the cream now.)

The creme anglaise can be refrigerated covered with plastic wrap for a couple of days.

Note: If sauce was overheated and curdling occurs, pour instantly into a blender and process until smooth before straining. If necessary, add a little heavy cream to the mixture before blending.

I have since been requested to repeat the performance. This is why I blog, not because I think anyone even looks at this page, but because if I don't, I'll forget what recipe I used for what when I'm asked to "make it again". So here it is - before I forget where I got the recipe.

I'll make my famous candied pecans to decorate the dish this time. Yum.

Update:

I sprung for the vanilla bean, finding a jar with two in it for $10.99. Unit cost listed was $108 an ounce! The sauce was lovely and speckly and I annoyed the group of friends I was serving it to by asking them to admire the speckles. At that point the sauce was referred to as the speckled sauce. It was really lovely over fresh peaches.

Note to self: Even if it's 4:30 am and you are slicing peaches like a mad woman, do not-ever take your eyes off almost perfectly glazed pecans while they just crisp a tiny bit in the oven. Sniff