Anglaise Sauce Recipe Halltaste

Anglaise Sauce

• 2 Cup Heavy cream 
• 1/2 Cup Sugar 
• 1 Vanilla bean; split and scraped 
• 5 Egg yolks

Directions:

• In a saucepan, over high heat, whisk the cream together with the sugar and vanilla bean. 
• Bring to a simmer and remove from the heat. 
• In a bowl beat the egg yolks until thick and frothy. 
• Temper the egg yolks by stirring just 1/4 cup of the sauce into the yolks, until incorporated. 
• Turn the egg yolk mixture into the sauce and stir until thoroughly blended. 
• Return the saucepan to low heat and cook 2 to 4 minutes, stirring often to prevent scorching. 
• Remove from the heat. Strain through a fine mesh sieve. 
• This recipe yields 2 1/2 cups.