Creme Anglaise or English Cream Custard Sauce Recipe
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Much like a custard, this cream sauce is actually for use in pouring over fruits or desserts to enhance and sweeten the flavors.
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1/3 cup sugar
4 egg yolks
1 cup heavy whipping cream
2 teaspoons vanilla extract - divided
In medium size mixing bowl stir sugar and egg yolks until blended together.
Use a small saucepan to heat the cream and 1 tsp. of vanilla extract. Remove from heat when reaching the boiling point.
Using another mixing bowl, begin to add hot cream mixture to egg and sugar mixture a little at at time, whisking as it is being added. When finished adding all ingredients together, pour contents into a medium size saucepan.
Heat ingredients in medium size saucepan on medium heat setting keeping temperature just below the boiling point which is 170° F (80° C). As mixture begins to thicken, check the texture and consistency which should be smooth and pourable, but slow to pour.
When desired consistency is acheived, remove from heat and pour cream through a strainer.
Add the remaining teaspoon of vanilla extract to strained cream, stirring into to mix thoroughly.
If to be served later, refrigerate in an airtight container until ready to serve.
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"This recipe is missing the ingredients list. The instructions don't have the measurements. I would like to make this, but I have never made one and have no idea how to balance the ingredients."
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