Creme Anglaise
You might call it "Vanilla Sauce," as this cream is a bit thinner than typical creams, but according to Jamie Oliver's recipe, it's Creme Anglaise.
This is a delicate, flavorful, and silky sauce that is versatile for many desserts: ice cream, puddings, cakes, and more.
I've been preparing it for years to make ice cream, keeping a portion in the freezer for a quick vanilla sauce to enjoy with apple or cheese cakes anytime.
Here's the source of the recipe, courtesy of Jamie Oliver.
Bring the milk (and heavy cream if using) to a boil with 4 tablespoons of sugar and vanilla extract.
After it reaches a boil, remove from heat and let the vanilla infuse for 10-15 minutes.
Separate the yolks in a bowl and add 2 tablespoons of sugar.
Beat the yolks and sugar together well.
Add 1 tablespoon of hot milk at a time, mixing well after each addition, until fully incorporated.
Place this mixture on the stove and stir continuously.
You'll notice the cream thickens slightly and becomes glossy, coating the back of a spoon. Remove from heat immediately!
If it curdles, quickly pass it through a sieve to fix it.
It's ready to serve, warm or chilled. Reheat gently in a steam bath if needed, and it can even be frozen for convenience.
Enjoy!
