Crème Anglaise for the Dessert Plate

Crème Anglaise for the Dessert Plate is filed under Dessert sauces and built around heavy cream, whole milk, and granulated sugar divided. Plan on 20 people.

Count on 20 minutes of prep, about 20 minutes from the first measurement to the plate.

Ingredients Method

What goes in the bowl

• 2 cups heavy cream
• 2 cups whole milk
• 1 cup granulated sugar divided
• ½ teaspoon kosher salt
• 1 vanilla bean split and scraped
• 5 whole eggs large

How the cooking goes

1. In a heavy bottomed sauce pot combine cream, milk, half the sugar, salt and vanilla beans and pods. Heat it until it boils then take it off the heat.
2. When your milk mixture is almost at a boil whisk together the eggs and remaining sugar until the eggs have lightened to a pale yellow.
3. Wisk ¼ of the milk mixture into the eggs. Repeat with another ¼ of the milk, then pour the egg mixture into the pot with the remaining milk mixture.
4. Heat over a lively flame, stirring constantly, until nappant or when the custard has reached 178°F on an instant-read thermometer. To test if your anglaise is nappant, run a finger through a thin layer on the back of a wooden spoon. If it holds a line and doesn’t run down to cover the clean space, you have reached nappant!
5. Strain into a bowl, cover with a piece of plastic wrap and cool in an ice bath. Be sure to cover the surface with plastic so it doesn’t get a skin.

After it comes off the heat

Cool the pot before it goes into the refrigerator. It reheats gently on the stove the next day.

If you want another plate from Dessert sauces, open Hot Fudge Sauce Simmered Until Spoonable and Blueberry Coulis for the Dessert Plate.