Vanilla-Rum Crème Anglaise
1 cup wine – for the cook
2 cups half-and-half
1 vanilla bean, split lengthwise
4 egg yolks
1/2 cup sugar
Pinch of salt
1 Tablespoon dark rum, such as Meyers
Prepare a water bath by setting a large fine strainer over a medium bowl and then set that bowl in a shallow pan of cold water. Set aside.
In a large saucepan, combine the half-and-half and vanilla bean and cook over moderately low heat just until small bubbles appear around the rim, about 5 minutes.
In another medium bowl, whisk the sugar, salt and egg yolks just until combined. Whisk in half of the hot half-and-half in a thin stream. Pour the mixture into the saucepan and cook over moderate heat, stirring constantly with a wooden spoon, until the sauce has thickened slightly, 4 to 5 minutes.
Immediately strain the sauce into the bowl in the cold water bath to stop the cooking. Stir in the rum. (You can discard the vanilla seeds or Scrape them into the sauce.)
For a warm sauce Serve right away. For a chilled sauce refrigerate for about 2 hours before serving. (Can be made the day before.)
Pairs Well With
From the Sauce du Jour Kitchen
For the Pasta Cooking Class - 105
For my Pasta class we topped our delicious Chocolate Linguine with this delicious sauce and then added a little Raspberry Coulis. Delizioso!