Fragrant and flavourful, this versatile vanilla sauce can be used to drizzle over cakes, bread puddings, ice-cream and other desserts. I thought this is very similar to creme anglaise and doing a brief search over the internet, I think the difference is that creme anglaise uses egg yolks only and this is probably why this recipe is thinner from the use of whole eggs.
(makes enough to pour over eight 4-inch bread pudding)
- 300g milk
- 200g whipping cream
- 80g caster sugar
- 3 whole eggs
- half a vanilla pod or 1 tsp vanilla bean paste
- Prepare a mixing bowl of ice and water.
- In a stainless steel pot, boil cream and milk.
- Crack the eggs in a large mixing bowl, add the sugar and vanilla and whisk to combine.
- Pour the hot cream and milk mixture slowly over the egg mixture, whisking continuously to prevent cooking the eggs.
- Pour the above back into the pot and heat, stirring continuously with a wooden spoon until the mixture thickens. To test if the sauce is ready, run your index finger over the back of the wooden spoon and if the path remains, it is ready.
- Place the pot into the prepared bowl of ice to stop the cooking. Continue to stir till the sauce cools completely.
- Leave to chill in fridge till ready to use.
- This can be kept for about a week.
When we made this, it was very liquid initially, but after some time in the chiller, it thickens up and was very good, drizzled over bread puddings.