Crème Anglaise

[kirra]

Crème Anglaise

Crème Anglaise, the sauce that accompanies this Persimmon Pudding, is a thin custard, easy to make and a valuable addition to your repertoire because it pairs nicely with so many desserts. If you're in the mood, flavor it with a tablespoon or so of cognac or rum, stirred into the eggs along with the hot cream.

Ingredients:

1 cup light cream or half-and-half
1/2 vanilla bean
4 egg yolks
1/4 cup sugar
Pinch salt

Preparation:

Put the cream in a small saucepan and heat just until steam rises. Cut the vanilla bean in half the long way and scrape the seeds into the cream; stir and let sit off the heat for a few minutes. Meanwhile, in a heavy, medium saucepan, combine and whisk the egg yolks, sugar, and salt.

Whisk the hot cream into the egg mixture. Place over medium heat and cook without boiling, stirring constantly, thoroughly, but gently, until the custard coats the back of a spoon (when you drag your finger over the back of the spoon it will leave a distinct trail).

Remove from the heat, stir gently once or twice to smooth, and strain through a fine-meshed sieve. Let cool, then serve or refrigerate until needed (bring to room temperature before serving). Makes: about 1 1/2 cups, enough for 8 servings