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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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This sauce is the American version of crème anglaise, a vanilla custard sauce. Our recipe makes a basic vanilla sauce that goes well with every dessert. To enhance the sauce, you can add liquor (Calvados or pear brandy comes to mind). This sauce does not require heavy cream to taste sinful. Here, we use a milk base to create a simple, decadent sauce. Ingredients:
1 cup whole milk |
4 egg yolks |
1/3 cup (2 1/4 ounces) granulated sugar |
1/8 teaspoon fine sea salt |
1 teaspoon pure vanilla extract |
2 to 4 tablespoons liquor (optional) |
Directions:
1. Heat the milk in a 2-quart saucepan over medium-low heat just until warm. In a bowl, whisk together the yolks, sugar, and salt until slightly thickened and lighter in color. Slowly pour half of the warm milk into the yolkmixture, whisking continuously. Next, pour the yolk mixture back into the saucepan and cook over medium heat, stirring constantly, until the mixture thickens and thickly coats the back of a spoon. Set a bowl over an ice bath, then strain the custard through a fine-mesh sieve set over the bowl. Add the vanilla and stir until cool. Stir in liquor to taste, then refrigerate for about 2 hours, until completely chilled, before serving.
2. Per serving: 390.0 calories, 30.0 calories from fat, 3.5g total fat, 2.0g saturated fat, 60.0mg cholesterol, 400.0mg sodium, 79.0g total carbs, 0.0g dietary fiber, 80.0g sugars, 9.0g protein Nutritional analysis provided by TasteBook, using the USDA Nutrition Database Rustic Fruit Desserts by Cory Schreiber and Julie Richardson. Copyright © 2009 Cory Schreiber and Julie Richardson. Published by Ten Speed Press. All Rights Reserved.Cory Schreiber is the founder of Wildwood Restaurant and winner of the James Beard Award for Best Chef: Pacific Northwest. Schreiber now works with the Oregon Department of Agriculture as the Farm-to-School Food Coordinator and writes, consults, and teaches cooking classes in Portland, Oregon.A graduate of the Culinary Institute of America, Julie Richardson grew up enjoying the flavors that defined the changing seasons of her Vermont childhood. Her lively small-batch bakery, Baker & Spice, evolved from her involvement in the Portland and Hillsdale farmers' markets. She lives in Portland, Oregon.
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