Creme Anglaise Or Custard Sauce: A Frugal Recipe

Creme Anglaise, is not really English and some French chefs have wanted to rename it creme a glacer or cream to freeze, as it is the basis for making ice creams, but old habits die hard. This is one of the easiest desserts you can possibly make and it is a master recipe which can therefore be used for numerous other desserts. It is also very inexpenssive, so if the economy is hitting your family hard, this is the perfect answer to let your loved ones still feel special and unaware of difficult times. Simply a delicious winner, anyway you look at it.

Creme Anglaise or Custard Sauce
Serves 6
2 cups milk
4 egg yolks
1/3 cup sugar
1 teaspoon vanilla extract

Add your milk and vanilla to a saucepan and bring to a boil. Remove from heat. Wisk yolks and sugar in a heatproof bowl until the mixture is thick and pale yellow. It should form a ribbon when you lift up your whisk. Slowly whisk in half of the hot vanilla milk. Then the other half of the vanilla milk while you continue to whisk. Return to the saucepan and stir continuously with a wooden spoon over a low heat making sure the mixture does not come to a boil. Stir until the custard is thick enough to leave a clear trail when you pass your finger across the back of the wooden spoon. Remove the custard from heat and strain it into a serving bowl. Stir occasionally as it cools to prevent a skin from forming across the surface. Serve at room temperature. (Although it's really good warm too! :-) Yum!)

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