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Crème Anglaise (vanilla sauce) Joel Lafond, Executive Chef with the Shaarey Zedek Synagogue Catering Department
For this week’s recipe I thought I would do a fairly simple vanilla sauce that goes great with many desserts. If you like Crème Caramel or Crème Brulée, you will like this sauce.
I also wanted to tell our members who may not already know that we now employ a Pastry Chef. His name is Wally and he has been with us for about three months now—since September 2006. It is nice to have a Pastry Chef around. It adds a new dimension to our culinary team and will help us make your Synagogue experience even better. We have a pastry menu in place, but if you have requests or would like to meet with Wally for your function, just get in touch with me and we will set something up. And, who knows, I just might be able to convince Wally to share a few of his recipes with us.
Yield: About 500 ml (2 cups)
Ingredients
Bring the milk and the vanilla to a boil in a double boiler. Mix the egg yolks with the sugar and the cornstarch in a stainless steel bowl. Allow the milk to cool slightly. Place the stainless steel bowl with the egg yolk mixture over a "Bain Marie", or pot of hot water on the stove. Slowly add the milk to the egg mixture. If you add it too quickly, the eggs will cook. Keep stirring constantly until the mixture starts to thicken and then remove from the heat immediately. The mixture should coat the back of a wooden spoon. Pass through a strainer into a suitable container and cool in an ice bath.
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