Crème Anglaise

also called creme anglaise · vanilla custard sauce · English custard · pouring custard

The table

6 large(110 g)egg yolkswhisk to a pale ribbontempercook to 180°F (82°C)strain, then chill over ice
1/2 cup(100 g)granulated sugar
1 cup(240 mL)whole milkheat in a saucepan until steaming
1 cup(240 mL)heavy cream
1 whole(split, seeds scraped in)vanilla bean
1/8 tsptable salt
Tap anything to cross it off.

What to lay out

Everything the recipe asks for, sitting under the step that eats it. Tick each one as you measure it.7 things to get out.

Pans and tools

1whisk to a pale ribbon

2heat in a saucepan until steaming

Cooking it

Tap a step when it is done; the next one lights up.

The clock

Not one of its 5 steps is timed.

If you get it wrong
Unforgiving — past 82°C the yolks scramble and the sauce will not come back; straining hides the grain, nothing undoes it

  1. heat in a saucepan until steaming

    not timedfrom the start

  2. whisk to a pale ribbon

    not timedfrom the start

  3. temper

    not timedfrom the start

  4. cook to 180°F (82°C)

    not timedfrom the start

  5. strain, then chill over ice

    not timedfrom the start

You'll need saucepan

Goes with

See how it is written
>> title: Crème Anglaise
>> category: Custards & Puddings
>> tags: custard, cream, vanilla, sauce, stovetop
>> counters: Bakery
>> aka: creme anglaise, vanilla custard sauce, English custard, pouring custard
>> pairs-with: bread-pudding, cherry-clafoutis
>> servings: 8
>> time: 30 min
>> slack: unforgiving — past 82°C the yolks scramble and the sauce will not come back; straining hides the grain, nothing undoes it

Heat @whole milk{1%cup}(240 mL), @heavy cream{1%cup}(240 mL), @vanilla bean{1%whole}(split, seeds scraped in), @table salt{1/8%tsp} in a #saucepan{} until steaming.

Whisk @egg yolks{6%large}(110 g), @granulated sugar{1/2%cup}(100 g) to a pale ribbon.

Temper @&(~1)yolks{} with @&(~2)hot milk{}.

>> step: cook to 180°F (82°C)
Cook @&(~1)custard{} over medium-low, stirring constantly, until it coats a spoon at 180°F (82°C).

>> step: strain, then chill over ice
Strain @&(~1)sauce{} into a bowl set in ice water and stir until cold.