Vanilla Sauce (Creme Anglaise)

Vanilla Sauce recipe or Creme Anglaise is a light vanilla flavoured custard sauce with pouring consistency used as a sauce for desserts. Creme Anglaise is thickened with egg yolks and do not depends on other starches for thickening. A rich vanilla flavoured Creme Anglaise is best served with cakes or fruits but it can also be served as the main component as in the case of Floating Island where a poached meringue is placed floating on top of the sauce. Many variations can be made to Creme Anglaise with the addition of flavourings one of which is my favoutite would be Brandy Vanilla best served with Christmas Puddings.

Below is a video showing you how to make Vanilla Sauce

Recipe
125 ml Milk
125 ml UHT Whipping Cream.
3 nos Egg Yolk
45 gm Sugar
1 tsp Vanilla Essence (or 1 pcs Vanilla Pod)
20 ml Brandy (Optional)

Method
1) Bring milk and cream to a boil in a heavy bottomed pot.
2) Mix egg yolks, sugar and vanilla essence together in a mixing bowl.
3) When milk and cream comes to a boil, pour into the egg yolk mixture and mix swiftly to prevent the egg yolk from coagulating (cooked).
4) You may add in brandy at this moment, strain the sauce and allow to cool (I prefer chilled) before serving this rich Custard Sauce with any dessert you may desire.