Sweet Sauce for Fresh Baked Goodies
by Heather Moseley, Assistant Pastry Bakery ManagerHeather Moseley
Whether you are making a fancy dessert at home or picking up one of our fresh baked goodies, you may want a sweet sauce to accompany your delicious dish. Crème anglaise is a rich custard sauce that can be served hot or cold. I think you'll enjoy this yummy French delicacy.
4 egg yolks
1/2 cup sugar
1/2 vanilla bean, split down the middle and scraped to remove seeds
2/3 cup milk
2/3 cup heavy cream
dash of salt
1 teaspoon vanilla extract
Whisk the egg yolks and sugar together in a bowl. Place the bowl on a folded, damp cloth and set aside. Add vanilla bean seeds and scraped pod together with milk, cream, and salt in a heavy saucepan. Heat until bubbles form on the pan sides and mixture is almost boiling.
Add about a third of the hot milk mixture to the egg mixture in a thin stream, whisking constantly to avoid cooking the eggs. Add mixture back to the saucepan and continue cooking over low heat, whisking constantly, until sauce has thickened. Strain mixture into a small bowl and set into another bowl filled with ice water. Add vanilla extract at this time and whisk to incorporate.
Allow sauce to cool to room temperature. Transfer to a storage container, cover, and chill.