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

Not one step here is timed, so there is no clock to keep — only the order things happen in.

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

The clock

This one never puts a number on anything — not one of its 5 steps is timed, so how long it takes is honestly unknown. The recipe itself says 30 min altogether, but it does not say where that time goes.

  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
>> step.4: cook to 180°F (82°C)
>> step.5: strain, then chill over ice

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{}.

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

Strain @&(~1)sauce{} into a bowl set in ice water and stir until cold.