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Rhum Plum Pudding Custard Sauce (Crème Anglaise)

2 cups




Place the milk and 1/4 cup of the sugar in a 2
quart pot and bring to the scalding point over
medium heat. Meanwhile, whisk yolks in a bowl
with the remaining sugar. Gradually whisk in 1/2
cup of the hot milk mixture. Whisk this mixture
into the hot milk/sugar mixture in the pot. Cook
over moderate heat, stirring constantly, until
the sauce thickens enough to coat back of a
wooden spoon, or registers 170 degrees F on an
instant-read thermometer. Immediately strain the
sauce through a fine sieve into a bowl. Stir in
vanilla. Serve warm or cool in an ice-water bath
until cold. Cover the surface with a piece of
parchment paper to prevent a skin from forming
and store in the fridge until ready to use.

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