Side Pannel
Anglaise Sauce
Ingredients List
- 2 c Heavy cream
- 1/2 c Sugar
- 1 Vanilla bean; split and
- -scraped
- 5 Egg yolks
Directions
In a saucepan, over high heat, whisk the cream together with the sugar and
vanilla bean. Bring to a simmer and remove from the heat. In a bowl beat
the egg yolks until thick and frothy. Temper the egg yolks by stirring just
1/4 cup of the sauce into the yolks, until incorporated. Turn the egg yolk
mixture into the sauce and stir until thoroughly blended. Return the
saucepan to low heat and cook 2 to 4 minutes, stirring often to prevent
scorching. Remove from the heat. Strain through a fine mesh sieve.
vanilla bean. Bring to a simmer and remove from the heat. In a bowl beat
the egg yolks until thick and frothy. Temper the egg yolks by stirring just
1/4 cup of the sauce into the yolks, until incorporated. Turn the egg yolk
mixture into the sauce and stir until thoroughly blended. Return the
saucepan to low heat and cook 2 to 4 minutes, stirring often to prevent
scorching. Remove from the heat. Strain through a fine mesh sieve.
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