Crème Anglaise

Adapted from Above and Beyond Parsley: Food for the Senses by The Junior League of Kansas City, Missouri (Junior League of Kansas City, Missouri, 1992)

Every year I make a Chocolate Torte for Walter on his birthday. When I’m pulling out all the stops, I serve it with two sauces, Crème Anglaise AND Raspberry Coulis. Eaten with chocolate cake, one of them is good; two of them are better.

This recipe may seem a little fussy, but the extra steps—like straining and washing pans—help ensure a good result.

3 egg yolks, at room temperature
¼ cup sugar
⅛ teaspoon salt
1 cup heavy cream
1 vanilla bean
2 tablespoons Amaretto (almond-flavored liqueur—I like Luxardo) or Frangelico (hazelnut-flavored)
½ teaspoon vanilla extract

Whisk the egg yolks, sugar, and salt by hand until light and thickened—don’t rush this step; it takes at least 5 minutes.

In a saucepan, combine the cream and vanilla bean and bring to a boil. Remove from the heat and let cool for at least 5 minutes.

Whisking constantly to avoid scrambling the eggs, slowly add the cream to the egg mixture. Strain through a fine sieve to ensure it’s completely smooth. Rinse the strainer—you’ll need it again. Wash the saucepan.

Return the custard to the clean pan and cook over low heat, stirring constantly, until it’s thick enough to coat the back of a spoon. To test, dip in a teaspoon and run your finger down the back; if it leaves a clean stripe, it’s done.

Remove from heat. Stir in the liqueur and vanilla extract. Remove the vanilla bean, stir again, and strain once more. Chill thoroughly before serving.