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).

I make a chocolate torte for Walter’s birthday. Now I serve it with plain whipped cream to cut the richness of the cake; however, in the old days of big parties in the City, I used to pull out all the stops and serve it with this crème anglaise and raspberry sauce. It is lovely with chocolate cake, berries, or anything that could use a little old-fashioned dessert-party glamour.

3 egg yolks, at room temperature
¼ cup sugar
⅛ teaspoon salt
1 cup heavy cream
1 vanilla bean
2 tablespoons Amaretto, preferably Luxardo, or Frangelico
½ teaspoon vanilla extract

Whisk the egg yolks, sugar, and salt by hand until light and thickened.

Pour the cream into a heavy saucepan. Split the vanilla bean lengthwise, scrape the seeds into the cream, and add the pod. Heat the cream until it is hot but not boiling.

Remove the vanilla bean pod. Very slowly whisk a little of the hot cream into the egg-yolk mixture to temper it. Continue adding the cream gradually, whisking constantly, until it is all incorporated.

Return the mixture to the saucepan and cook over low heat, stirring constantly with a wooden spoon or heatproof spatula, until the custard thickens enough to coat the back of the spoon. Do not let it boil.

Strain the custard into a bowl. Stir in the Amaretto or Frangelico and the vanilla extract.

Cover and chill until cold.