I’ve seen fights break out among pastry chefs over what constitutes crème anglaise, so I’ll stick with the classic. This versatile custard sauce isn’t so rich that it overwhelms, but it is smooth enough to provide a creamy, luxurious component to desserts such as cakes and cobblers. Although not traditional, try a pour of crème anglaise in a bowl of fruit sorbet—the silken richness is a spot-on counterpoint to the icy scoop.

　　

Ingredients

makes 2 1/2 cups (625 ml)

　　2 cups (500 ml) whole milk

　　6 tablespoons (75 g) sugar

　　Pinch of salt

　　1 vanilla bean, split lengthwise

　　6 large egg yolks

　　1/2 teaspoon vanilla extract

　　

Step 1

Make an ice bath by nesting a medium metal bowl in a larger bowl filled with ice water. Set a mesh strainer across the top.

　　

Step 2

In a medium saucepan, combine the milk, sugar, and salt. Scrape the seeds from the vanilla bean and add them to the saucepan, then drop in the pod. Warm the mixture, stirring to dissolve the sugar.

　　

Step 3

In a small bowl, lightly whisk the egg yolks. Whisk in some of the warmed milk mixture, then scrape the warmed yolks back into the saucepan. Cook over medium-low heat, stirring constantly with a heatproof spatula and scraping the bottom of the pan, until the custard is thick enough to coat the spatula. Don’t let the mixture boil.

　　

Step 4

Immediately strain the custard through the mesh strainer into the chilled bowl. (The vanilla pod can be rinsed, dried, and used for another purpose; see page 14.) Add the vanilla extract and stir the crème anglaise with a clean spatula to help cool it down. Once cool, cover and refrigerate.

　　

Serving

Step 5

Crème anglaise should always be served cold. I like to chill it in a pitcher, bring the pitcher to the table, and allow guests to help themselves.

　　

Storage

Step 6

Crème anglaise will keep in the refrigerator for up to 3 days.

　　

Variations

Step 7

Instead of infusing the milk with a vanilla bean, in its place, use 4 to 6 crushed cinnamon sticks, 1 1/4 cups (100 g) coffee beans, or the grated zest of 3 oranges or 4 lemons; omit the vanilla extract.

　　

Step 8

If you like, you can spike the cooled custard with 2 to 3 tablespoons (30 to 45 ml) of spirits such as Cognac, rum, or Grand Marnier.

　　

tip

Step 9

You can rescue crème anglaise that you’ve accidentally overcooked. If it looks curdled after straining, pour it into a blender while it’s still warm, filling the jar no more than halfway (or use an immersion blender directly in the bowl), and blend on low speed until smooth.

　　Ready for Dessert by David Lebovitz. Copyright © 2010 by David Lebovitz. Published by Ten Speed Press. All Rights Reserved.David Lebovitz lived in San Francisco for twenty years before moving to Paris. He baked at several notable restaurants before starting his career as a cookbook author and food writer. He's the author of four highly regarded books on desserts, and has written for many major food magazines, sharing his well-tested recipes written with a soupçon of humor. His popular, award-winning blog, www.davidlebovitz.com, entertains readers from around the world with sweet and savory recipes as he tries to unravel the complexities of living in Paris.