Churn this velvety sauce into ice cream, serve it with your favorite sweets, or pour it over fresh fruit for a simple dessert.
a custard that you can churn into ice cream. At its most basic, crème anglaise is a mixture of milk and/or cream, egg yolks, sugar, and a vanilla bean that has been cooked until just thick enough to coat a spoon, a temperature typically between the range of 165 to 185ºF , depending on how thick you want it.It's a sauce worth learning, because crème anglaise is incredibly versatile.
In order for this to happen, the mixture has to be stirred continuously on low heat to ensure the proteins coagulate evenly. Without constant stirring, the eggs closer to the bottom of the pot would heat up and coagulate faster. The result? Sweet, vanilla-flavored scrambled eggs. This was my constant fear in culinary school, but while curdling the custard is a possibility, it's easily avoided if you know what to do.
As you cook your crème anglaise, it will thicken slightly and become more velvety. It should resemble the texture of melted ice cream or eggnog. You can also dip a metal spoon or offset spatula into the sauce and run your finger through the sauce on the spoon. If the line holds, then the sauce is ready. It’s what the French call “nappe,” a texture that’s not too thick and not too thin.
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