In case you are wondering creme anglaise is french for melted ice cream : ). Well actually it is “English Cream”, a custard sauce that forms the base for some ice creams. Make sure that the custard is well chilled before using it in your ice cream maker or on top of desserts unless your dessert benefits from a warm sauce. It is not only lovely to look at, but VERY delicious to eat! Make it ahead and you will not have to whip cream last minute for guests.
Creme Anglaise2 cups half and half 2 eggs 1/3 cup sugar 1 tsp vanilla
Heat half and half to scalding in a heavy saucepan on medium heat. In a small bowl, use a whisk to beat the eggs and sugar. Temper the egg mixture by adding a small amount of the hot half and half into egg mixture and whisking well. Gradually add egg mixture into the saucepan with the rest of the half and half. Whisk/stir constantly until custard coats a spoon. Mixture will still be thin and should be 160-170°. Remove from heat and add vanilla. Chill mixture to thicken. Use to pour over cakes and other desserts. Can also be used as a base for ice cream.