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Recipe

Anglaise Sauce

  • Yield: 2 1/2 cups

Ingredients

  • 2 cups 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.