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Anglaise Sauce
Submitted by: Barbara W. of Birmingham AL. 4 cups of whole milk
3 large eggs, separated
3 large egg yolks
1/2 cup of sugar
1/3 teaspoon of salt
1 1/2 teaspoons of pure vanilla extract
1 cup of whipping cream
Heat the milk in a saucepan until it is steaming. Do not boil! Remove the pan from the heat. Using an electric mixer, or whisk, beat the 6 egg yolks with the sugar and salt until it becomes light and creamy. Add the warm milk and mix. Transfer the mixture to a double broiler and cook over simmering water until the custard is thick enough to coat a wooden spoon. I make this every year at Christmas! It is great served with fruitcake or pound cake. |
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