The crème anglaise was a last minute addition to the menu when I noticed that our Christmas dinner’s dessert, Almost Blood Orange Soufflé, should be served with it or sorbet. I had no sorbet hiding in the freezer — it rarely lasts long enough — but all ingredients for a quick crème anglaise were present and accounted for. It turned out beautifully smooth and was a perfect complement to the soufflé. If you have gotten this far without reading the full story of our Christmas Dinner, here is your chance!
Yield: 1 cup
Prep time: 10 minutes
Cook Time: 10-15 minutes
Total time: 20-25 minutes
1/2 cup whole milk
1/2 cup heavy cream
1 2-inch piece vanilla bean, split
3 large egg yolks
3 tablespoons sugar
How is this sustainable ?
Many recipes can be made more sustainable by the type of ingredients used. In this case, I used organic eggs and natural, unrefined sugar. The vanilla bean was from Rodelle and sourced in Madagascar.
Remember, not every ingredient can always be 100% sustainable, but every little bit you can do counts!
- Combine milk and cream in heavy medium saucepan.
- Scrape in seeds from vanilla bean; add bean.
- Bring milk mixture to a simmer.
- Remove from heat.
- Whisk egg yolks and sugar in a medium bowl to blend.
- Gradually whisk hot milk mixture into yolk mixture.
- Return custard to saucepan.
- Stir over low heat until custard thickens and leaves path on back of spoon when finger is drawn across, about 5 minutes (do not boil.)
- Strain sauce into bowl.
- Cover and chill. (Can be made up to 1 day ahead.)