Sauce Anglaise
| Makes: 1 litre | Category: Sauce | Course: Dessert, Accompaniment | Machine: Cooking machine | Total time (min.): 15 |
French for English cream, this is a light pouring custard used as a dessert cream or sauce. It is a mix of sugar, egg yolks and hot milk, often flavoured with vanilla. This can be poured as a sauce over cakes or fruit. Alternatively, it can be eaten as a dessert on its own, for example in Île flottante ("floating island"). It can also be used as a base for desserts such as ice cream or crème brûlée. It has a mild taste but a rich, and thick vanilla flavour. However, ice cream base is much thicker and has various flavourings.
Ingredients
For about 600 ml:
- 6 Egg yolks
- 500ml Milk (whole milk preferably)
- 60g Sugar
- 2 Vanilla pods
Tools
- Cooking Chef
- Flexi Beater
Method
- Add the sugar and egg yolks to the bowl. Attach the Flexi Beater and beat on speed 4 until the mixture is light and pale.
- Split the vanilla pods with a knife and scrape out the seeds, then add them to the bowl with the milk.
- Set the temperature to 85ºC and the speed to stirring 1.
- When the temperature has reached 85°C, set the timer for 5 minutes and continue cooking on stirring speed 1.
- Check the custard has thickened then transfer to a container and place in the fridge immediately to chill.
Variations:
Chocolate Anglaise
- Add 2 tbsp of fresh espresso coffee and 80g of chopped up dark chocolate, and stir into the warm sauce.
Grand Marnier
- Add 4 tsp of Grand Marnier and a handful of finely chopped orange zest that has been blanched for 5 minutes in boiling water.
Swiss Custard
- You can add 1 tbsp of fine grated un-waxed lemon zest to the basic recipe.