Rich custard sauce, also known as crème Anglaise, turns simple fresh or poached fruits into elegant, satisfying desserts.
Serves: 8Hands-on: 15 minutesTotal: 15 minutesDifficulty: Easy
- 6 egg yolks
- ½ cup sugar
- 2 cups half-and-half
- 1 tsp. vanilla extract
- 2 Tbsp. brandy
- In a large bowl, whisk together egg yolks and sugar until light-colored and thick.
- Pour half-and-half into a saucepan and cook over medium heat until just scalded. Slowly pour hot cream into the egg mixture, whisking constantly to avoid cooking the eggs.
- Pour egg and cream mixture into a saucepan and cook over medium heat, stirring constantly, until mixture is thick enough to coat a spoon. Stir in vanilla and brandy. Allow to cool to room temperature, then refrigerate until ready to serve.