creme anglaise recipeI am so glad to be here today. I have missed you.

We finally have power. It took 7 days, and I have never been more grateful for the men and women that work for the power companies in the tri-state area. They worked tirelessly, and around the clock to get power back on the people of NJ. The storm came out of nowhere, there was no warning. We have some damage to the front of the house, but for the most part, we got off pretty easy. My uncle is going to remove the tree on Monday and then we can start the clean up full stop.

storm damage South JerseySince we are essentially homeless to begin with, it made sense for us to be homeless some place else. We could have toughed it out, but the power lines were all over the street and I was not comfortable with the kids being around. I missed the storm because I was in Chicago, so my husband and children met me in Philadelphia, and we made the decision to go to my best friend’s (thank you KJBQ, you are a Godsend) in Connecticut. Wes had to go back to work in DC, so we kissed goodbye and went our separate ways. He got back to DC to find he did not have power either, but he got it back on the next day. My friend lives near New London, where the Coast Guard Academy is, so the kids and I toured around their dad’s alma mater. Hit up Mystic Pizza. And ate lobster. Lots and lots of lobster. (Did you know that lobster prices are at an all time low?) If you are ever in New London, be sure to stop at Captain Scott’s Lobster Dock. Get the hot lobster roll and lobster bisque. Wes ended up driving up to meet us, and we spent a day with our good friends and celebrated the 4th of July together. We decided power or not, it was time to get back to NJ, we did not want to not be there to help my mom clean up the mess. The power came back on about an hour before we pulled into the driveway. We are back in business.

So creme anglaise, basically, it is a pourable custard. In a word, heaven. You know when you go to a fancy restaurant, and they decorate the plate with that creamy white sauce? It is creme anglaise. It is super easy to make, and so incredibly versatile. You can pour it over berries and angel food cake like I did here, or you can pour it over bread pudding, a simple chocolate cake, or a summer crisp or cobbler. No matter how you use it, I promise that it is rich and creamy, and worth every ounce of (albeit, little) effort that you put forth making it.

creme anglaise recipe1/2 cup whole milk
1/2 cup heavy cream
1 vanilla bean
3 egg yolks
3 Tablespoons sugar

creme anglaise recipeScrape and seed a vanilla bean into a saucepan with milk and cream. Bring to a simmer. Remove from the heat.

creme anglaise recipeIn a medium bowl, add yolks and sugar.

creme anglaise recipeWhisk together until combined.

creme anglaise recipeVery, very slowly add some of the milk/cream mixture, while whisking constantly.

creme anglaise recipeBy slow, I mean like a trickle. You do not want to scramble your eggs.

creme anglaise recipeWhen you have all of the milk into the yolk mixture, pour it back into the saucepan.

creme anglaise recipePut it back on the stove over low heat. Cook until it thickens, about 5 minutes, stirring constantly.

creme anglaise recipeYou will know that it is ready when you dip a wooden spoon into the mixture and it coats the spoon.

creme anglaise recipeAnd when you swipe your finger across, the line stays.

creme anglaise recipePour the creme anglaise through a fine sieve.

creme anglaise recipeCover and chill. Pour over anything, if it makes it that far.

creme anglaise recipe

Creme Anglaise
 
Ingredients
  • ½ cup whole milk
  • ½ cup heavy cream
  • 1 vanilla bean
  • 3 egg yolks
  • 3 Tablespoons sugar
Instructions
  1. Scrape and seed a vanilla bean into a saucepan with milk and cream. Bring to a simmer. Remove from the heat. In a medium bowl, add yolks and sugar. Whisk together until combined. Very, very slowly add some of the milk/cream mixture, while whisking constantly. By slow, I mean like a trickle. You do not want to scramble your eggs.
  2. When you have all of the milk into the yolk mixture, pour it back into the saucepan. Put it back on the stove over low heat. Cook until it thickens, about 5 minutes, stirring constantly. You will know that it is ready when you dip a wooden spoon into the mixture and it coats the spoon. And when you swipe your finger across, the line stays. Pour the creme anglaise through a fine sieve.
  3. Cover and chill.