Ingredients
Equipment
Method
- Separate the eggs into a large mixing bowl, using the egg yolks for this recipe and saving the whites for another time.
- Making sure you have everything you need for this recipe ready before you start is very important for your success.
- Pour the cream into the saucepan and add the split vanilla bean or vanilla extract (or vanilla paste) and the bourbon, and place over medium heat.
- Add the sugar to the egg yolks and whisk vigorously until smooth. Set the egg mixture aside and place ice into the second large mixing bowl with a cup of water, creating an ice bath, placing it aside for the final straining and cooling steps (having this ice bath ready to go is extremely important).
- When the cream comes to a simmer, let it sit for 2 minutes so you infuse the vanilla flavors.
- Pour the heated cream mixture into the egg and sugar mixture, do not hesitate it is important that you work quickly to prevent the mixture from curdling, whisk the mixture together.
- Return the mixture to the saucepan, using the rubber spatula to scrape the bowl. Place the empty bowl on the ice bath with the fine mesh sieve nearby, getting ready to quickly strain the finished sauce into the clean bowl that is set in the ice bath.
- Place the pan over medium to high heat, and stir continuously until the mixture begins to thicken (it will start to roll away from the sides of the pan, and coat the rubber spatula).
- Quickly remove the pan from the heat and holding the fine mesh sieve over the large bowl that is set on the ice bath pour the thickened mixture through the strainer (this will remove any cooked egg as well as the spent vanilla bean) into the bowl.
- Stir the completed sauce keeping it on the ice bath, until it is completely cool, then pour over your favorite dessert or fresh fruit and enjoy!
Nutrition
Notes
This Creme Anglaise can be made ahead and stored in an airtight container in the refrigerator for up to 5 days. See the post above for creative ideas for variations of this recipe.