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Bear Moon Bakery Anglaise




Source of Recipe


Bear Moon Bakery & Cafe


List of Ingredients




# 1 cup Heavy Cream
# 1 cup whole milk
# ½ cup sugar
# 6 large egg yolks
# 1 t vanilla extract

Recipe



Heat milk with cream in saucepan.

In separate bowl whisk sugar and egg yolks together. Temper eggs by whisking in ¼ cup of hot milk mixture. Whisk in remaining hot milk. Pour into clean saucepan and reduce heat to low. Cook on LOW gently while constantly stirring, until sauce thickens enough to coat the back of a spoon. If you can’t really watch it well, then putting the bowl over bowling water to form a double boiler can be a less risky way to cook the custard. You will be able to draw a line through the sauce on the spoon that will hold. Add in the vanilla extract. Strain into a bowl to remove any tiny pieces of cooked egg. Put sheet of food film on the custard surface to prevent skin while cooling. Refrigerate until use, although it really is best served cool, not ice cold.