This is a variation of the 'mother sauce' of dessert sauces. Vanilla sauce or sauce
Anglaise, is a loose custard that can be flavored in a variety of ways to complement
almost any dessert.
2 cups whole milk
2 cups heavy cream
1 vanilla bean
1 cup granulated sugar
1 cup + 2 tbsp. egg yolks, large
2 tbsp. coffee extract
Estimated Time: 30 minutes
1. Heat milk, heavy cream, vanilla bean, and half of the sugar until it boils. Remove
the vanilla bean and reserve for other uses.
2. Combine egg yolks and remaining sugar, then temper with part of the boiling milk
while stirring constantly.
3. Pour liaison into the remaining milk and return to the heat.
4. Stirring constantly, cook slowly to stage of nappe or 180 degrees F (82 degrees
C).
5. Remove immediately from stove and strain through a chinois, directly into a bainmarie
in an ice bath. Add the coffee extract, mixing well until blended. Serving Size
48.