Clotted cream or a crème anglaise sauce is a perfect accompaniment to warm steamed pudding,
2 cups milk
1 vanilla bean, split
4 egg yolks
1/4 cup sugar
Pinch of salt.
In a saucepan, combine the milk and vanilla bean and bring just to a boil*. Remove from the heat, cover and allow to sit 10 minutes. Meanwhile, in a medium bowl, whisk together the yolks, sugar and salt until thick and light-colored.
Discard the vanilla bean and very slowly whisk the hot milk into the yolk mixture. Return the mixture to the saucepan, set over medium heat and cook, stirring constantly --a wooden apoon works well at this stage -- until the custard thickens just enough to coat the back of the spoon, about 10 minutes. (Do not overcook* or the custard will curdle.)
Immediately remove from the heat and strain through a fine-mesh sieve into a clean bowl. Serve warm or chilled. (If necessary, rewarm the sauce in the top of a double boiler set over simmering water. Again, being careful not to overcook or bring to a boil; that will cause the sauce to curdle.*)Yield: 2 cups.
*Constant vigilance counts with this sort of custard sauce; akin to avgolemono sauce and hollandaise.
Above is based loosely on a recipe for crème anglaise in an article by Molly ONeill in the N. Y. Times on sweet puddings, English style. (fall 99)
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Copyright © 1999-2003 S.H. Klock/ The Recipe
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