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Chef's Creme Anglaise (aka Vanilla Custard Sauce)


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Member since 2007

Serves 3 1/2 cups | Prep Time | Cook Time

Ingredients

10 egg yolks
5 Tbsp sugar
pinch salt
3 1/4 cups whole milk
2 inch piece of vanilla bean, split


Pairs Well With


Notes

From my days as a restaurant pastry chef, this is a staple that we had on hand every day. It's the basis for many items in the pastry kitchen including creme brulee, ice cream, pots de creme, sabayon and mousseline sauce. It's a basic technique every baker should master.

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