First I will mention that the liquid must be at least 160\u00ba but never exceed 185\u00ba or the eggs will solidify<\/p>\n
Separate 4 eggs
\n – We will use the yolks in the recipe. You can reserve the whites for other uses
\nMix egg yolks and 1\/4 C granulated sugar together until the color lightens
\nSet aside<\/p>\n
In a small, heavy saucepan, heat cream and vanilla until bubbles form at edges.
\n2 C heavy cream
\n1\/3 cup castor (or white) sugar
\n1 tsp corn starch
\n1\/2 vanilla bean (optional 1 tsp vanilla extract)
\nWhen cream is about 185\u00ba pour into your preheated double boiler – stirring almost constantly<\/p>\n
Temper several ladles of hot liquid into the egg mixture, then slowly return to the double boiler, whisking constantly.
\nContinue to whisk until the sauce thickens. If a few clumps do develop, you can strain the liquid, but if the custard splits there is no remedy. You must start over.<\/p>\n
Here is a video<\/u><\/a> from Food Network about how to temper an egg mixture.<\/p>\n See also WikiPedia<\/u><\/a><\/p>\n","protected":false},"excerpt":{"rendered":" First I will mention that the liquid must be at least 160\u00ba but never exceed 185\u00ba or the eggs will solidify Separate 4 eggs – We will use the yolks in the recipe. You can reserve the whites for other uses Mix egg yolks and 1\/4 C granulated sugar together until the color lightens Set … Continue reading “Crem\u00e9 Anglaise aka Vanilla Sauce”<\/span><\/a><\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1],"tags":[],"class_list":["post-8107","post","type-post","status-publish","format-standard","hentry","category-grandpas-private-collection"],"_links":{"self":[{"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/posts\/8107","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/comments?post=8107"}],"version-history":[{"count":6,"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/posts\/8107\/revisions"}],"predecessor-version":[{"id":8115,"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/posts\/8107\/revisions\/8115"}],"wp:attachment":[{"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/media?parent=8107"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/categories?post=8107"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/tags?post=8107"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}