Notes - acorn advisors

2 cups half-and-half or whole milk
1 vanilla bean, split lengthwise
1/2 cup sugar
4 large egg yolks, at room temperature
Set a large fine strainer over a medium bowl and set the bowl in a shallow pan of cold water.
In a large saucepan, combine the half-and-half and vanilla bean and cook over moderately low
heat just until small bubbles appear around the rim, about 5 minutes.
In another medium bowl, whisk the sugar and egg yolks just until combined. Whisk in half of the
hot half-and-half in a thin stream. Pour the mixture into the saucepan and cook over moderate
heat, stirring constantly with a wooden spoon, until the sauce has thickened slightly, 4 to 5
minutes. Immediately strain the sauce into the bowl in the cold water bath to stop the cooking.
Scrape the vanilla seeds into the sauce. Serve right away or refrigerate until chilled.
Creme Anglaise Recipe
Creme anglaise is a classic vanilla custard sauce. This creme anglaise recipe is
simple to make, with only eggs, milk, sugar and vanilla. It's amazing drizzled over all
kinds of desserts, like cakes, pies, fruit tarts, muffins, ice cream and all kinds of
pastries — or even fresh berries.
For a richer creme anglaise you could substitute half-and-half or heavy cream for
the milk.
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
6 extra-large egg yolks
½ cup sugar
2 cups milk
1½ tsp pure vanilla extract
1. Fill a large bowl with ice-water and keep it nearby.
2. Beat the egg yolks with a whisk for a minute or two, until they're very
3. Add the sugar and whisk for about 2 more minutes, or until the the sugar is
fully incorporated and the yolks are a pale shade of yellow.
4. Heat the milk in a double-boiler until it is not quite simmering. Don't let it
boil. You want to heat the milk until it reaches 180°F as measured with an
instant-read thermometer.
5. Very slowly pour the hot milk into the egg and sugar mixture while whisking
constantly. Don't add the milk too fast or the eggs will cook, and you really
don't want that.
6. Return the custard to the double-boiler and gently heat, stirring
continuously, until it reaches 185°F. The creme anglaise will be thick but still
7. Now set the top-part of your double-boiler into the bowl of ice-water to cool
the creme anglaise. Stir in the vanilla. Stir the creme anglaise once in a while
until it is fully cooled.
Makes 2½ cups of creme anglaise.
6 large egg yolks
3 tablespoons sugar
2 cups half-and-half
1 teaspoon vanilla
In a bowl beat together the yolks and the sugar until mixture is light and forms a ribbon when the beater is
lifted. Add the half-and-half, scalded, in a stream, stirring, transfer the custard to a heavy saucepan, and
cook it over moderately low heat, stirring, until it thickens, but do not let it boil. Remove the pan from the
heat and stir in the vanilla. Strain the custard through a fine sieve into a metal bowl set in a bowl of ice, let
it cool, stirring occasionally, and chill it, covered.
Makes about 3 cups.
2 cups whole milk
6 large egg yolks
1/4 cup sugar
Pinch of fine sea salt
1 tablespoon bourbon
1. Step 1
Prepare an ice-water bath; set aside.
2. Step 2
Place milk in a medium saucepan and bring to a boil over medium heat. In a medium bowl, whisk
together egg yolks, sugar, and salt until thick and light. Slowly pour in half of the hot milk, while
stirring constantly. Slowly pour the egg mixture into the remaining milk mixture, stirring
constantly. Stir in bourbon.
3. Step 3
Place saucepan over low heat and bring to a gentle simmer, stirring constantly. Continue cooking
until mixture is thick enough to coat the back of a spoon and reaches 180 degrees on an instantread thermometer. Remove from heat.
4. Step 4
Strain creme anglaise through a fine mesh sieve set over a medium bowl. Set bowl in ice water
bath and stir creme anglaise until cooled. Keep refrigerated until ready to use, up to 1 day.
235 ml heavy cream
10 ml vanilla extract
4 egg yolks
65 g white sugar
1. In a small, heavy saucepan, heat cream and vanilla until bubbles form
at edges.
2. While cream is heating, whisk together egg yolks and sugar until
smooth. Slowly pour 1/2 cup of hot milk mixture into egg yolks,
whisking constantly. Gradually add egg yolk mixture back to
remaining milk mixture, whisking constantly. Continue to cook,
stirring constantly, until the mixture coats the back of a spoon.
16 ounces milk (preferably non-homogenized, with the cream blended in)
1 vanilla bean split down the middle (you can get away with half a bean if you must)
4 ounces sugar (about half a cup)
4 ounces yolk (about 7 large yolks)
Combine milk, vanilla bean, and sugar in a sauce pan and bring up the heat till just before it simmers;
remove from heat and allow the bean to steep 10 minutes or so while you prepare an ice bath (a large bowl
of ice, with a small bowl set in the ice, with a strainer set in the bowl—you’ll be straining the hot sauce into
the cold bowl to halt its cooking).
Whisk the yolks to combine.
Scrape the vanilla beans out of the pod and into the cream (put the pod in some sugar for vanilla sugar).
Bring the milk just to a simmer, whisk some of it into the yolks to temper them, then add the remaining
cream to the yolks while whisking. Pour it all back into the pot, striring with a heatproof rubber spatula
over medium heat until it’s thick, a minute or two or more depending on your heat, until it has a nice
sauce-like consistency. Don’t boil it our you’ll harden the egg. Immediately strain the coats-the-back-ofa-spoon-thick sauce into the ice cold bowl and stir with the spatula till the sauce is chilled.
Makes 2 to 2-1/2 cups